Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage
Rita Sardão, Renata A. Amaral, Elisabete M.C. Alexandre, Jorge A. Saraiva, Manuela Pintado
Topics & Concepts
Food scienceAcornChemistryShelf lifeMesophilePascalizationGallic acidDPPHABTSAntioxidantHigh pressureBotanyBiologyBiochemistryEngineeringGeneticsBacteriaEngineering physicsMicrobial Inactivation MethodsMeat and Animal Product QualityPhytochemicals and Antioxidant Activities