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 - Concepedia

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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

98

Citations

37

References

2020

Year

Weijia Zhang, Yixiao Shen, Zudi Li, Xu Xie, Er Sheng Gong, Jinlong Tian, Xu Si, Yuehua Wang, Ningxuan Gao, Chi Shu,

Food ChemistryHigh Hydrostatic PressureFood Bioactive CompoundAntioxidant ActivitiesThermal ProcessingPhytochemicalPolyphenolics

References

	Year	Citations

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