Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing

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Title
Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing
Authors
Keywords
Aronia juice, High-pressure processing, Antioxidant capacity, Phenolic compounds
Journal
Innovative Food Science & Emerging Technologies
Volume 39, Issue -, Pages 141-147
Publisher
Elsevier BV
Online
2016-12-08
DOI
10.1016/j.ifset.2016.12.005

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