The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars
Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey
Topics & Concepts
CultivarAnthocyaninFood scienceChemistryPasteurizationPhenolsHorticultureBotanyBiologyBiochemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisHorticultural and Viticultural Research