Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements
The effect of HPH treatments on the total vitamin B12 content of artichoke (a), royal jelly (b), and iron food supplements (c) stored at 40°C ± 2°C and 75% ± 5% RH. Mean ( ± SD). Different letters within the same day indicate significant differences between pasteurization and HPH treatments at . ns: not significant. The dotted line indicates 50% vitamin losses with respect to the initial contents shown in Table 1.
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