The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice

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Title
The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice
Authors
Keywords
Polyphenols, Plasma, Fruit juice, RSM, Pasteurization
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 894-900
Publisher
Elsevier BV
Online
2014-09-07
DOI
10.1016/j.lwt.2014.08.036

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