Keenan, Derek F <br/><br/>
Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Jan 2011 
 - 601-7 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf1035096  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beverages--analysis<br/>Flavonoids--chemistry<br/>Food Handling--instrumentation<br/>Fruit--chemistry<br/>Hot Temperature<br/>Hydrostatic Pressure<br/>Phenols--chemistry<br/>Polyphenols