Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements
Effect of HPH treatments on the phenol content of cranberry (a) and artichoke food supplements (b, 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% phenolic losses with respect to the initial contents shown in Table 1.
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