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Effects of High-Pressure Processing (HPP) on Antioxidant Vitamins (A, C, and E) and Antioxidant Activity in Fruit and Vegetable Preparations: A Review.

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Title: Effects of High-Pressure Processing (HPP) on Antioxidant Vitamins (A, C, and E) and Antioxidant Activity in Fruit and Vegetable Preparations: A Review.
Authors: Pérez-Lamela, Concepción1,2, conchipl@uvigo.gal, Torrado-Agrasar, Ana María1,2
Source: Applied Sciences (2076-3417); Oct2025, Vol. 15 Issue 19, p10699, 35p
Database: Applied Science & Technology Source
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        Value: 10.3390/app151910699
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      – Code: eng
        Text: English
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        PageCount: 35
        StartPage: 10699
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      – TitleFull: Effects of High-Pressure Processing (HPP) on Antioxidant Vitamins (A, C, and E) and Antioxidant Activity in Fruit and Vegetable Preparations: A Review.
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              Text: Oct2025
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              Y: 2025
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