Effect of vacuum–grinding on the stability of anthocyanins, ascorbic acid, and oxidative enzyme activity of strawberry
Ah‐Na Kim, Kyo‐Yeon Lee, Eun Ji Jeong, Si Won, Bo Gyeong Kim, William L. Kerr, Sung‐Gil Choi
Topics & Concepts
Ascorbic acidChemistryAntioxidantAnthocyaninGrindingOxygenFood scienceOrganic chemistryMetallurgyMaterials sciencePhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementFermentation and Sensory Analysis