2011•Food ChemistryRequires access

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

Ángela Suárez‐Jacobo, Corinna E. Rüfer, R. Gervilla, B. Güamis, Artur X. Roig-Sagués, Jordi Saldo

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Key concepts: Chemistry, Food science, Polyphenol, DPPH, Trolox equivalent antioxidant capacity, Pasteurization, Antioxidant, Oxygen radical absorbance capacity

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Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice — Research Paper | ScholarLens