Angelica M. ChourioaFabiola Salais-FierroZahid MehmoodSergio I. Martinez-Monteagudo2021-03-172021-03-172018Innovative Food Science and Emerging Technologies 49 (2018) 41–50http://hdl.handle.net/123456789/8153enCoconut waterEnzyme inactivationKinetics modelingPressure-assisted thermal processingInactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processingArticle