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

Innovative Food Science & Emerging Technologies - Tập 10 Số 3 - Trang 308-313 - 2009
Ankit Patras1,2, Nigel P. Brunton2, Sara Da Pieve2, Francis Butler1
1Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland
2Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

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