Chemical characteristics, bioactive compounds, and advances in processing of Physalis peruviana
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Publisher
Elsevier
Reference60 articles.
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3. Nutritional and antioxidant properties of Physalis peruviana L. fruits from the Argentinean Northern Andean Region;Bazalar-Pereda;Plant Foods for Human Nutrition,2019
4. Optimized formulation of a Physalis peruviana L. fruit nectar: Physicochemical characterization, sensorial traits and antioxidant properties;Bazalar-Pereda;Journal of Food Science and Technology,2020
5. Two nonthermal technologies for food safety and quality—ultrasound and high pressure homogenization: Effects on microorganisms, advances, and possibilities: a review;Bevilacqua;Journal of Food Protection,2019
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