Thermal treatment of apple puree under oxygen-free condition: effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities
Kim, Ah-Na, Lee, Kyo-Yeon, Rahman, M. Shafiur, Kim, Hyun-Jin, Kerr, William L., Choi, Sung- GilJournal:
Food Bioscience
DOI:
10.1016/j.fbio.2020.100802
Date:
November, 2020
File:
PDF, 1.73 MB
2020