Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization
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author: Flavia Gasperi Sara Spilimbergo Isabella Endrizzi Giovanna Ferrentino Mathilde Charles Maria Laura Corollaro Emanuela Betta Martina Cappelletti Eugenio Aprea |
| Publication date | March 18, 2015 |
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