Corrigendum to "Effect of high hydrostatic pressure treatment on antioxidant bioaccessibility from tomato juice and its modulation of gut microbiota" [Food Chem. 488 (2025) 144839]
Fuente:
PubMed "Tomato process"
Food Chem. 2026 Aug 15:150766. doi: 10.1016/j.foodchem.2026.150766. Online ahead of print.NO ABSTRACTPMID:42603735 | DOI:10.1016/j.foodchem.2026.150766