Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice
Xinman Lou, Juanjuan Xiong, Huaixiang Tian, Haiyan Yu, Chen Chen, Juan Huang, Haibin Yuan, Milford A. Hanna, Long Yuan, Huaide Xu
Topics & Concepts
ChemistryPascalizationFood scienceBerryAntioxidantPolyphenolFruit juicePhenolsDigestion (alchemy)High pressureChromatographyBotanyBiochemistryBiologyEngineering physicsEngineeringBotanical Studies and ApplicationsPhytochemicals and Antioxidant ActivitiesFungal Biology and Applications