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Article Dans Une Revue Food Research International Année : 2013

Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

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hal-03825363 , version 1 (22-10-2022)

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Mirian Tiaki Kaneiwa Kubo, Pedro E.D. Augusto, Marcelo Cristianini. Effect of high pressure homogenization (HPH) on the physical stability of tomato juice. Food Research International, 2013, 51 (1), pp.170--179. ⟨10.1016/j.foodres.2012.12.004⟩. ⟨hal-03825363⟩
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