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Effects of ascorbic acid on high GSH and normal dog erythrocytes (I)

✍ Scribed by Eri Ogawa; Ayako Shibuya; Machiko Toda; Hiroharu Miwa; Yoshie Sugimoto; Nihal S. Agar

Publisher
Springer-Verlag
Year
2003
Tongue
English
Weight
348 KB
Volume
12
Category
Article
ISSN
1618-5641

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## Abstract The stability of two anthocyanins and ascorbic acid present in fruit juices made from blackcurrants that were subjected to high‐pressure processing (HHP) was studied. HHP is a non‐thermal food preservation method and its impact on the nutritionally important anthocyanins, cyanidin‐3‐rut