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Effect of vacuum - grinding on the stability of anthocyanins, ascorbic acid, and oxidative enzyme activity of strawberry

Kim, Ah-Na; Lee, Kyo-Yeon; Jeong, Eun Ji; Cha, Si Won; Kim, Bo Gyeong; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2021CitationLWT - Food Science and Technology, v.136PublisherAcademic Press
SCIESCOPUS
Thermal processing under oxygen-free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities

Kim, Ah-Na; Lee, Kyo-Yeon; Kim, Bo Gyeong; Cha, Si Won; Jeong, Eun Ji; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2021CitationFood Chemistry, v.342PublisherElsevier BV
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