Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities

Ah Na Kim, Kyo Yeon Lee, M. Shafiur Rahman, Hyun Jin Kim, William L. Kerr, Sung Gil Choi*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)

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Agricultural and Biological Sciences

Food Science

Engineering