Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

1. Hurtado, A.
2. Guàrdia, M.D.
3. Picouet, P.
4. Jofré, A.
5. Ros, J.M.
6. Bañón, S.