frfst-2022-911283 1..13

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree Xuan Yang 1 ,2 ,3 , Haoyue Ding 1 ,2 ,3 , Sijia Luo 1 , 2, 3 , Xiaojun Sun 1 ,2 ,3 , Niu Wang 1 ,2 ,3 and Yongtao Wang 1 ,2 ,3 * 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China, 2 National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China, 3 Key Laboratory of Fruit and Vegetable Processing,...