Skip to main content
. 2021 Oct 28;10(11):2608. doi: 10.3390/foods10112608

Figure 4.

Figure 4

Changes of PPO (a) and POD (b) residual enzyme activities in HPP- (600 MPa, 3 min) and HT-treated (63 °C, 3 min) purees during 4 months of storage at 4 °C. Denotation of “*” indicates significant difference between different treatments at each sampling point (p < 0.05).