Low-oxygen pulping combined with high hydrostatic pressure improve the stability of blueberry pulp anthocyanins and color during storage

作者：Lijuan Zhang, Gengsheng Xiao, Yuanshan Yu, Yujuan Xu, Jijun Wu, Bo Zou, Lu Li · 发表于：Food Control · 年份：2022 · DOI：10.1016/j.foodcont.2022.108991 · 被引用次数：19 · 研究领域：Phytochemicals and Antioxidant Activities、Lignin and Wood Chemistry、Postharvest Quality and Shelf Life Management