載入...
The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment
The aim of the study was to investigate the effect of high-pressure processing (HPP) and thermal processing (TP) on the bioaccessibility of vitamin C and anthocyanins as well as changes in the antioxidant capacity (AC) using ABTS+• and DPPH• tests on blackcurrant (Ribes nigrum L.) puree during the s...
Na minha lista:
| 發表在: | Molecules |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2020
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7435975/ https://ncbi.nlm.nih.gov/pubmed/32756431 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25153544 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|