Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

Tayse Ferreira Ferreira da Silveira*, Marcelo Cristianini, Gunter George Kuhnle, Alessandra Braga Ribeiro, José Teixeira Filho, Helena Teixeira Godoy

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

68 Citations (Scopus)

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