Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing
In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25−75 °C) and high-pressure carbon dioxide (HP-CO<sub>2</sub>) (25−65 °C/20 MPa)-treated apple juice were investigate...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/2/243 |