Applications of HPP for Improved Functionality of Food Products
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-33643-0_4
Reference47 articles.
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3. Barba, F. J., Terefe, N. S., Buckow, R., Knorr, D., & Orlien, V. (2015). New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Research International, 77, 725–742.
4. Beran, M., Klubal, R., Molik, P., Strohalm, J., Urban, M., Klaudyova, A. A., et al. (2009). Influ- ence of high-hydrostatic pressure on tryptic and chymotryptic hydrolysis of milk proteins. High Pressure Research, 29(1), 23–27.
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