Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review
- DOI
- 10.1007/s13197-024-05938-w
- Published
- 2024-03-06
- Container
- Journal of Food Science and Technology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s13197-024-05938-w,
title = {Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review},
author = {Shahida Anusha Siddiqui and Sipper Khan and Nur Alim Bahmid and Andrey Ashotovich Nagdalian and Seid Mahdi Jafari and Roberto Castro-Muñoz},
year = {2024},
journal = {Journal of Food Science and Technology},
doi = {10.1007/s13197-024-05938-w},
url = {https://doi.org/10.1007/s13197-024-05938-w}
}RIS
TY - JOUR TI - Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review AU - Shahida Anusha Siddiqui AU - Sipper Khan AU - Nur Alim Bahmid AU - Andrey Ashotovich Nagdalian AU - Seid Mahdi Jafari AU - Roberto Castro-Muñoz PY - 2024 JO - Journal of Food Science and Technology DO - 10.1007/s13197-024-05938-w UR - https://doi.org/10.1007/s13197-024-05938-w ER -
APA
Siddiqui, S. A., Khan, S., Bahmid, N. A., Nagdalian, A. A., Jafari, S. M., & Castro-Muñoz, R. (2024). Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-024-05938-w
Source records
- crossref · retrieved 2026-09-26T21:28:24.065Z