Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review
Author:
Affiliation:
1. Department of Human Nutrition, Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France;
2. Department of Nutrition, MOM Group, 1 Rue de la Pépinière, Paris, France
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1682512
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5. Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice
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