https://www.selleckchem.com/pr....oducts/epz020411.htm
12 ± 0.18 µg). Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into jams at 60, 85 or 93 °C and stored at 4 or 23 °C for 8 and 16 weeks. High processing temperature reduced ascorbic acid, total monomeric anthocyanins (TMA) and total phenolics (TP) in strawberries (p40%) in Chroma of the jams and L* of raspberry jams (53%). Bioactive compounds and color were more stable in raspberry jams than in strawberry jams. Enzymatic parameters (KM and Vmax), residual activity, effect of bentonite and electrophoresis charac

https://click4r.com/posts/g/18....012605/are-you-getti
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