| dc.creator | Rios-Corripio G., Welti-Chanes J., Rodríguez-Martínez V., Guerrero-Beltrán J.Á. | |
| dc.date | 2020-12-11T06:46:52Z | |
| dc.date | 2020-12-11T06:46:52Z | |
| dc.date | 2020 | |
| dc.date.accessioned | 2023-07-21T20:22:28Z | |
| dc.date.available | 2023-07-21T20:22:28Z | |
| dc.identifier | 2-s2.0-85074208341 | |
| dc.identifier | http://repositorio.udlap.mx/xmlui/handle/123456789/13706 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7745829 | |
| dc.description | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85074208341&doi=10.1016%2fj.ifset.2019.102249&partnerID=40&md5=3d410b4ee57cfac17eca245b5f3d3cf2 | |
| dc.source | Innovative Food Science and Emerging Technologies | |
| dc.title | Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage | |
| dc.type | Article | |
