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Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing

Wentao Zhang, Liya Liang, Xin Pan, Fei Lao, Xiaojun Liao, Jihong Wu

2020Innovative Food Science & Emerging Technologies38 citationsDOI

Topics & Concepts

ChemistryFood scienceHydrostatic pressureSterilization (economics)PascalizationBlowing a raspberryGlycosideHigh pressureOrganic chemistryEconomicsPhysicsThermodynamicsEngineeringEngineering physicsForeign exchange marketForeign exchangeMonetary economicsPhytochemicals and Antioxidant ActivitiesMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management
Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing | Litcius