Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide
Blackcurrant juice (<i>Ribes nigrum</i> L.) was subjected to supercritical carbon dioxide (SCCD) at 10, 30, and 60 MPa for 10 min at 45 °C, as well as thermally treated at 45 and 85 °C for 10 min to determine the stability, antioxidant capacity (AC), and bioaccessibility (BAc) of vitamin C, total an...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2022-02-01
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| Schriftenreihe: | Molecules |
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| Online-Zugang: | https://www.mdpi.com/1420-3049/27/3/1036 |
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