| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541520 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠HHP treatment showed a higher antioxidant activity and aloin content. ⺠HHP treatment of 500 MPa lessens the total phenolic content, vitamin C and E. ⺠Samples treated by HHP at 400 MPa showed a higher in mineral content.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Antonio Vega-Gálvez, Margarita Miranda, Mario Aranda, Karem Henriquez, Judith Vergara, Gipsy Tabilo-Munizaga, Mario Pérez-Won,