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Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree.
Zhang W, Shen Y, Li Z, Xie X, Gong ES, Tian J, Si X, Wang Y, Gao N, Shu C, Meng X, Li B, Liu RH. Zhang W, et al. Among authors: gong es. Food Chem. 2021 Apr 16;342:128564. doi: 10.1016/j.foodchem.2020.128564. Epub 2020 Nov 5. Food Chem. 2021. PMID: 33223299
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