Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques-Reference-Cited by-同舟云学术

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

Published:2023-01-27 Issue:5 Volume:71 Page:2541-2553
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Salazar-Orbea Gabriela L.¹^ORCID,García-Villalba Rocío¹^ORCID,Bernal María J.²³,Hernández-Jiménez Alberto⁴,Egea Jose A.¹,Tomás-Barberán Francisco A.¹^ORCID,Sánchez-Siles Luis M.²³^ORCID

Affiliation:

1. Quality, Safety, and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, Spain

2. Research and Nutrition Department, Hero Group, 30820 Alcantarilla, Spain

3. Institute for Research and Nutrition, Hero Group, 5600 Lenzburg, Switzerland

4. AMC Natural Drinks Group, 30100 Murcia, Spain

Funder

Hero Group

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07828

Reference58 articles.