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Cited article:

High hydrostatic pressure processing of fresh juice and a fermented beverage of black cherry (Prunus serotina)

Gabriela Rios-Corripio, Jorge Welti-Chanes, Verónica Rodríguez-Martínez and José Ángel Guerrero-Beltrán
Journal of Agriculture and Food Research 15 100937 (2024)
https://doi.org/10.1016/j.jafr.2023.100937

Use of high hydrostatic pressure (HHP) to obtain an ingredient rich in bioactive compounds from cv. Tempranillo red pomace

M. Esperanza Valdés, Matilde D’Arrigo, Jonathan Delgado, Javier Rocha Daniel Moreno, M. Jesús Mateos, Rosario Ramírez and P. Roca
BIO Web of Conferences 68 04023 (2023)
https://doi.org/10.1051/bioconf/20236804023