Storage stability of cranberry puree products processed with hydrothermodynamic (HTD) technology
Keywords: پلی فنول اکسیداز; Cranberry puree; Storage stability; Natural sweetener; Bioactive compounds; Degradation kinetics; Colour; HTD; hydrothermodynamic; C3G; cyanidin-3-O-glucoside; PAC; proanthocyanidin; UTI; urinary tract infections; GAE; Gallic acid equivalent; PPO; polyphe