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

Name: Work Video:
Duration: 3 min 30 s
Weijia Zhang; Yixiao Shen; Zudi Li; Xu Xie; Er Sheng Gong; Jinlong Tian; Xu Si; Yuehua Wang; Ningxuan Gao; Chi Shu; Xianjun Meng; Bin Li; Rui Hai Liu
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