Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
Ankit Patras(Tennessee State University), Francis Butler(University College Dublin), Nigel P. Brunton(Teagasc - The Irish Agriculture and Food Development Authority), Sara Da Pieve(Teagasc - The Irish Agriculture and Food Development Authority)
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