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Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

Ankit Patras; Nigel P. Brunton; Sara Da Pieve; Francis Butler

作者Ankit Patras; Nigel P. Brunton; Sara Da Pieve; Francis Butler
卷第10卷
期第3期
印刷ISSN1466-8564
文件大小406.91KB
发表时间2009
DOI10.1016/j.ifset.2008.12.004

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