Introduction Ultrasonic cavitation during food processing instantaneously produce high temperatures and causes pressure changes in liquid solutions, which can kill some bacteria, inactivate viruses, and even disrupt small microbe cell walls, thereby extending the freshness and maintaining the original flavor ...
Evolution of phenolic compounds from color and flavor problems to health benefits. J. Agric. Food Chem. 2012, 60, 6658–6677. [CrossRef] [PubMed] 3. Zhang, Z.; Kou, X.; Fugal, K.; McLaughlin, J. Comparison of HPLC methods for determination of anthocyanins and anthocyanidins in ...