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Effect of High-Pressure Processing and Milk on the Anthocyanin Composition and Antioxidant Capacity of Strawberry-Based Beverages

✍ Scribed by Tadapaneni, Ravi Kiran; Banaszewski, Katarzyna; Patazca, Eduardo; Edirisinghe, Indika; Cappozzo, Jack; Jackson, Lauren; Burton-Freeman, Britt

Book ID: 115543667
Publisher: American Chemical Society
Year: 2012
Tongue: English
Weight: 735 KB
Volume: 60
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf2035059

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