Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

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dc.contributor.authorVega-Galvez, Antonio
dc.contributor.authorMiranda, Margarita
dc.contributor.authorAranda Bustos, Mario Antonio
dc.contributor.authorHenriquez, Karem
dc.contributor.authorVergara, Judith
dc.contributor.authorTabilo-Munizaga, Gipsy
dc.contributor.authorPerez-Won, Mario
dc.date.accessioned2021-03-29T12:38:15Z
dc.date.available2021-03-29T12:38:15Z
dc.date.issued2011
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1016/j.foodchem.2011.05.074
dc.identifier.issn0308-8146
dc.identifier.scopusid2-s2.0-79960200431
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2011.05.074
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/53061
dc.identifier.wosidWOS:000293726500049
dc.issue.numeroNo. 3
dc.language.isoen
dc.pagina.final1065
dc.pagina.inicio1060
dc.revistaFood Chemistryes_ES
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleEffect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)es_ES
dc.typeartículo
dc.volumenVol. 129
sipa.codpersvinculados1103178
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