Effect of high pressure processing to extend the shelf life of a functional acorn beverage

^*Corresponding author for this work

Research output: Contribution to conference › Poster › peer-review

Original language	English
Publication status	Published - Sept 2019
Event	2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety - Seville, Spain Duration: 17 Sept 2019 → 19 Sept 2019 Conference number: 2

Conference	2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety
Country/Territory	Spain
City	Seville
Period	17/09/19 → 19/09/19

Cite this

@conference{6781300c1eba4bb9bff144d539cda3b8,

title = "Effect of high pressure processing to extend the shelf life of a functional acorn beverage",

author = "R. Sard{\~a}o and E. Alexandre and J. Saraiva and M. Pintado",

year = "2019",

month = sep,

language = "English",

note = "2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety ; Conference date: 17-09-2019 Through 19-09-2019",

}

TY - CONF

T1 - Effect of high pressure processing to extend the shelf life of a functional acorn beverage

AU - Sardão, R.

AU - Alexandre, E.

AU - Saraiva, J.

AU - Pintado, M.

N1 - Conference code: 2

PY - 2019/9

Y1 - 2019/9

M3 - Poster

T2 - 2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety

Y2 - 17 September 2019 through 19 September 2019

ER -