High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities

Autor: Yuan, Bo, Danao, Mary-Grace C., Stratton, Jayne E., Weier, Steven A., Weller, Curtis L., Lu, Mei
Zdroj: In Innovative Food Science and Emerging Technologies June 2018 47:249-255
Databáze: ScienceDirect
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