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September 25, 2016Journal of Food Biochemistry

Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

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STSomya TewariRSRachna SehrawatNational Institute of Technology RourkelaPNPrabhat K. NemaNational Institute of Food Technology Entrepreneurship and Management

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Tewari et al. (2016) studied this question.

synapsesocial.com/papers/6a727fcdac440176ef2ab5cfhttps://doi.org/10.1111/jfbc.12319
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Vitamin C as an Antioxidant: Evaluation of Its Role in Disease Prevention2003 · 1,961 citations
  2. 2Review on the High Pressure Technology (HPT) for Food Preservation2011 · 79 citations