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Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar.

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Title: Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar.
Authors: Uranga-Soto MA; Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico., Vargas-Ortiz MA; CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo), Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Hermosillo 83304, Mexico., León-Félix J; Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico., Heredia JB; Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico., Muy-Rangel MD; Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico., Chevalier-Lucia D; IATE, INRA, Institut AGRO, University Montpellier, 34090 Montpellier, France., Picart-Palmade L; IATE, INRA, Institut AGRO, University Montpellier, 34090 Montpellier, France.
Source: Molecules (Basel, Switzerland) [Molecules] 2022 Feb 10; Vol. 27 (4). Date of Electronic Publication: 2022 Feb 10.
Publication Type: Journal Article
Journal Info: Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
Database: MEDLINE Ultimate
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              Text: 2022 Feb 10
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