Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities
In: Food chemistry, Jg. 342 (2021)
serialPeriodical
Zugriff:
Titel: |
Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities
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Autor/in / Beteiligte Person: | Kim, Ah-Na ; Lee, Kyo-Yeon ; Kim, Bo Gyeong ; Cha, Si Won ; Jeong, Eun Ji ; Kerr, William L. ; Choi, Sung-Gil |
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Zeitschrift: | Food chemistry, Jg. 342 (2021) |
Veröffentlichung: | 2021 |
Medientyp: | serialPeriodical |
ISSN: | 0308-8146 (print) |
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