𝔖 Bobbio Scriptorium
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The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid

✍ Scribed by K. MARY CLEGG; A. D. MORTON

Book ID
108798732
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
365 KB
Volume
3
Category
Article
ISSN
0950-5423

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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