Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements
Effect of HPH treatments on the total vitamin A content of royal jelly (a) and iron food supplements (b) 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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