Browsing Tecnologia dels Aliments by Subject "(poly)phenol composition"
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Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected? (The Royal Society of Chemistry, 2020)The present study evaluated the impact of different thermal (infrared-drying, hot air-drying and purée pas-teurization) and non-thermal (freeze-drying) processing technologies on red-fleshed apple (poly)phenoliccompounds. ...