High Pressure and Thermal Processing of kiwifruit puree: the effect on antioxidants and vitamin C

Soloman, N; Oliveira, Maria

dc.contributor.author	Soloman, N	en
dc.contributor.author	Oliveira, Maria	en
dc.coverage.spatial	Auckland	en
dc.date.accessioned	2014-02-20T02:19:29Z	en
dc.date.issued	2011-11-30	en
dc.identifier.citation	Functional Foods Symposium 2011 Food for Health & Wellness: Perspectives for Industry. 30 Nov 2011	en
dc.identifier.uri	http://hdl.handle.net/2292/21660	en
dc.relation.ispartof	Functional Foods Symposium 2011 Food for Health & Wellness: Perspectives for Industry	en
dc.rights	Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.	en
dc.rights.uri	https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm	en
dc.title	High Pressure and Thermal Processing of kiwifruit puree: the effect on antioxidants and vitamin C	en
dc.type	Conference Poster	en
dc.rights.accessrights	http://purl.org/eprint/accessRights/OpenAccess	en
pubs.elements-id	246265	en
pubs.record-created-at-source-date	2011-11-28	en