Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice - Concepedia

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Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice

62

Citations

38

References

2021

Year

Lei Yuan, Fengyun Cheng, Junjie Yi, Shengbao Cai, Xiaojun Liao, Fei Lao, Linyan Zhou

Food ChemistryVitro BioaccessibilityEnvironmental EngineeringHigh-pressure ProcessingFood PreservationCloudy Pomegranate JuiceFood ProcessingPost-harvest PhysiologyHealth Sciences

References

	Year	Citations

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