Article Versions Notes

Lopes AC, Queirós RP, Inácio RS, Pinto CA, Casal S, Delgadillo I, Saraiva JA. High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad. Foods. 2024; 13(9):1304. https://doi.org/10.3390/foods13091304

Lopes, Ana C., Rui P. Queirós, Rita S. Inácio, Carlos A. Pinto, Susana Casal, Ivonne Delgadillo, and Jorge A. Saraiva. 2024. "High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad" Foods 13, no. 9: 1304. https://doi.org/10.3390/foods13091304

Lopes, A. C., Queirós, R. P., Inácio, R. S., Pinto, C. A., Casal, S., Delgadillo, I., & Saraiva, J. A. (2024). High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad. Foods, 13(9), 1304. https://doi.org/10.3390/foods13091304