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Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage.
Foods. 2015 May 20;4(2):159-172. doi: 10.3390/foods4020159.
Foods. 2015.
PMID: 28231196
Free PMC article.
Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages.
Valencia-Flores DC, Hernández-Herrero M, Guamis B, Ferragut V.
Valencia-Flores DC, et al.
J Food Sci. 2013 Feb;78(2):E199-205. doi: 10.1111/1750-3841.12029. Epub 2013 Jan 30.
J Food Sci. 2013.
PMID: 23363294
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Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie.
Amador-Espejo GG, Chávez-Ocegueda J, Cruz-Cansino N, Suárez-Jacobo A, Gutiérrez-Martínez P, Valencia-Flores D, Velázquez Estrada R.
Amador-Espejo GG, et al.
J Food Sci Technol. 2020 May;57(5):1680-1688. doi: 10.1007/s13197-019-04201-x. Epub 2019 Dec 16.
J Food Sci Technol. 2020.
PMID: 32327779
Free PMC article.
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