Optimization of a CO2 process to pasteurize and preserve the nutritional components of dietary food supplements. - Archive ouverte HAL
Communication Dans Un Congrès Année : 2017

Optimization of a CO2 process to pasteurize and preserve the nutritional components of dietary food supplements.

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hal-03149309 , version 1 (22-02-2021)

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  • HAL Id : hal-03149309 , version 1

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Christelle Fleury, Raphaelle R. Savoire, Abdessattar Hadj-Sassi, Christelle Harscoat-Schiavo, Pascale Subra-Paternault. Optimization of a CO2 process to pasteurize and preserve the nutritional components of dietary food supplements.. 16th European Meeting on Supercritical Fluids, Apr 2017, lisbonne, Portugal. ⟨hal-03149309⟩

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