Effect of ultrasound, heating and enzymatic pre-treatment on bioactive compounds in juice from Berberis amurensis Rupr.
Elżbieta Radziejewska‐Kubzdela, Artur Szwengiel, H. Ratajkiewicz, Kinga Nowak
Topics & Concepts
ChemistryAscorbic acidFood scienceAnthocyaninChlorogenic acidPolyphenolCaffeic acidQuercetinPeonidinMaceration (sewage)BiochemistryAntioxidantCyanidinMaterials scienceDelphinidinComposite materialPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsBiochemical Analysis and Sensing Techniques