High–pressure processing vs. Thermal treatment: Effect on the stability of polyphenols in strawberry and apple products

1. Salazar-Orbea, G.L.
2. García-Villalba, R.
3. Tomás Barberán, F.A.
4. Sánchez-Siles, L.M.

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DOI: 10.3390/FOODS10122919 GOOGLE SCHOLAR lock_openOpen access editor

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