"Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams"
written by Mattia Di Nunzio, Lucia Vannini, Nadia Tossani, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni,
published by Food and Nutrition Sciences, Vol.5 No.1, 2014
has been cited by the following article(s):
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