Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities
Ah‐Na Kim, Kyo-Yeon Lee, M. Shafiur Rahman, Hyun‐Jin Kim, William L. Kerr, Sung‐Gil Choi
Topics & Concepts
Ascorbic acidBrowningAntioxidantChemistryFood scienceOxygenOxidative phosphorylationBiochemistryOrganic chemistryPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity