Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree
Zhang, Weijia, Shen, Yixiao, Li, Zudi, Xie, Xu, Gong, Er Sheng, Tian, Jinlong, Si, Xu, Wang, Yuehua, Gao, Ningxuan, Shu, Chi, Meng, Xianjun, Li, Bin, Liu, Rui HaiJournal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128564
Date:
November, 2020
File:
PDF, 668 KB
2020
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