Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques

[Image: see text] During a food product’s life, storage conditions affect its composition of nutrients, bioactive compounds, and sensory attributes. In this research, strawberry and apple purees were selected as a model to examine how the storage of various purees industrially produced with differen...

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Detalles Bibliográficos
Autores principales: Salazar-Orbea, Gabriela L., García-Villalba, Rocío, Bernal, María J., Hernández-Jiménez, Alberto, Egea, Jose A., Tomás-Barberán, Francisco A., Sánchez-Siles, Luis M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9912326/
https://www.ncbi.nlm.nih.gov/pubmed/36706308
http://dx.doi.org/10.1021/acs.jafc.2c07828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9912326/
https://www.ncbi.nlm.nih.gov/pubmed/36706308
http://dx.doi.org/10.1021/acs.jafc.2c07828

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