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Shanghai Yuanye Biochemicals
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Jiancheng Inc
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Merck & Co
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Macklin Inc
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Servicebio Inc
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Journal: Food Chemistry: X
Article Title: Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture and flavor quality of avocado purée
doi: 10.1016/j.fochx.2026.103733
Figure Lengend Snippet: Quality changes of avocado purée under different sterilization treatments during 21 day storage at 4 °C: (A) color parameters; (B) vitamin C; (C) free polyphenol content (FPC). Different uppercase and lowercase letters of superscript (A - D and a - f, p < 0.05) denote levels of compounds with statistically significant differences within and between groups determined by one-way ANOVA (Duncan's multiple comparison test).
Article Snippet: The primary reagents included trichloroacetic acid (Chengdu Kelong Chemical Co., Ltd., Chengdu, China),
Techniques: Comparison