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2 research outputs found
Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage
Author
A Patras
AC Polydera
+28Â more
AE Bauman
AF GarcĂa
B Chutintrasri
C Chuck-Hernández
D BermĂşdez-Aguirre
D Castaldo
D Pozo-Insfran
DM Jiménez-Aguilar
DM Jiménez-Aguilar
GFM Ball
H Kuo-Chiang
J Santos
JA Vinson
KM Herbach
KM Herbach
L GarcĂa-Cruz
L Ludikhuyze
L Sandate-Flores
LO Dragsted
MA Rebolledo
MJ Eisenmenger
MJ Esteve
N Horemans
RA Chavez-Santoscoy
S Chakraborty
V Tejada-Ortigoza
Z Escobedo-Avellaneda
Z Escobedo-Avellaneda
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature
Author
A Isogai
AM Molina
+39Â more
B Padilla
B Peng
B Puertas
BT Weldegergis
D Hernanz
F Comitini
G Beltran
H Albergaria
JC Zhu
JH Swiegers
K Medina
L Ma
L Sandate-Flores
M Ciani
M Ocvirk
M Sadoudi
M Yilmaztekin
MC Dzialo
MC Viegas
N Erdemoglu
N Tabanca
PR Lee
PR Lee
RM Peña
S Malherbe
SY Sun
SY Sun
T Shinohara
V Englezos
W Li
WF Duarte
X Gong
X Gong
X Lin
XC Wang
Y Niu
Z Xiao
Z Xiao
Z Xiao
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref