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The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment

The aim of the study was to investigate the effect of high-pressure processing (HPP) and thermal processing (TP) on the bioaccessibility of vitamin C and anthocyanins as well as changes in the antioxidant capacity (AC) using ABTS+• and DPPH• tests on blackcurrant (Ribes nigrum L.) puree during the s...

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Detalles Bibliográficos
Autores principales:	Trych, Urszula, Buniowska, Magdalena, Skąpska, Sylwia, Starzonek, Szymon, Marszałek, Krystian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7435975/ https://www.ncbi.nlm.nih.gov/pubmed/32756431 http://dx.doi.org/10.3390/molecules25153544

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