超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响
邓红1,2,3,雷佳蕾1,杨天歌1,刘旻昊1,孟永宏1,2,3(
),郭玉蓉1,2,3,薛佳1,2,3()
),郭玉蓉1,2,3,薛佳1,2,3()
Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage
DENG Hong1,2,3,LEI JiaLei1,YANG TianGe1,LIU MinHao1,MENG YongHong1,2,3(),GUO YuRong1,2,3,XUE Jia1,2,3()
),GUO YuRong1,2,3,XUE Jia1,2,3()
图2. 超高压与高温短时杀菌处理的NFC苹果汁4℃贮藏期抗氧化活性（DPPH自由基清除率和FRAP总抗氧化能力）变化
Fig. 2. Changes of DPPH radical scavenging rate and FRAP total antioxidant capacity in NFC apple juices during storage time at 4℃ after UHP and HTST treatments
