Published in
Springer (part of Springer Nature), European Food Research and Technology, 2(228), p. 239-248
DOI: 10.1007/s00217-008-0928-5
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Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments
Journal article published in 2008 by
Isabel Odriozola-Serrano,
Robert Soliva-Fortuny 
,
Olga Martín-Belloso
,
Olga Martín-Belloso
This paper was not found in any repository, but could be made available legally by the author.
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