2021•LWTOpen access

The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars

Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey

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Key concepts: Cultivar, Anthocyanin, Food science, Chemistry, Pasteurization, Phenols, Horticulture, Botany

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The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars — Research Paper | ScholarLens