Blar i Publikasjoner fra CRIStin på tidsskrift "International journal of food properties"
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Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization
(Peer reviewed; Journal article, 2020)Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the ...