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Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables

Jennifer K. McInerney, Cathryn A. Seccafien, Cynthia M. Stewart, Anthony R. Bird

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Key concepts: Carotenoid, Pascalization, Food science, Organoleptic, Micronutrient, Food processing, Antioxidant, Shelf life

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Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables — Research Paper | ScholarLens