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Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques.
J Agric Food Chem. 2023 Feb 8;71(5):2541-2553. doi: 10.1021/acs.jafc.2c07828. Epub 2023 Jan 27.
J Agric Food Chem. 2023.
PMID: 36706308
Free PMC article.
Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up.
Salazar-Orbea GL, García-Villalba R, Bernal MJ, Hernández A, Tomás-Barberán FA, Sánchez-Siles LM.
Salazar-Orbea GL, et al.
Food Chem. 2023 Feb 1;401:134099. doi: 10.1016/j.foodchem.2022.134099. Epub 2022 Sep 5.
Food Chem. 2023.
PMID: 36099818
Free article.
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High-Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products.
Salazar-Orbea GL, García-Villalba R, Tomás-Barberán FA, Sánchez-Siles LM.
Salazar-Orbea GL, et al.
Foods. 2021 Nov 25;10(12):2919. doi: 10.3390/foods10122919.
Foods. 2021.
PMID: 34945472
Free PMC article.
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