Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing

Publication date: Available online 25 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Wentao Zhang, Liya Liang, Xin Pan, Fei Lao, Xiaojun Liao, Jihong Wu

Source: Innovative Food Science and Emerging Technologies - November 25, 2020 Category: Food Science Source Type: research