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