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机译:Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage
Xihua Univ;
Blueberry juice blend; high hydrostatic pressure; gallic acid; anthocyanin; polyphenol oxidase; GALLIC ACID; SHELF-LIFE; BIOACTIVE COMPOUNDS; APPLE JUICE; STABILITY; QUALITY; COPIGMENTATION; INACTIVATION; HEAT;