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. 2021 Mar 23;26(6):1802. doi: 10.3390/molecules26061802

Figure 3.

Figure 3

Figure 3

Total phenolic content (mg GAE/100 mL) determined in cloudy blackcurrant juice treated with high-pressure homogenization or pasteurization. Samples were labelled as level of pressure/number of passes/inlet temperature. (a) HPH samples with the inlet temperature of 4 °C; (b) HPH samples with the inlet temperature of 20 °C. The values with different superscript letters (a–e) are significantly different (p < 0.05). Statistics were performed separately for figure (a) and figure (b).