Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity
Yingmei Wu, Longquan Xu, Xiaoyi Liu, K. M. Faridul Hasan, Haoxin Li, Shaoqin Zhou, Qinghai Zhang, Yan Zhou
Topics & Concepts
ChemistryDPPHFood scienceAnthocyaninAntioxidantPasteurizationAntioxidant capacityBiochemistryMicrobial Inactivation MethodsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management