Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays

The effect of HIPEF and thermal processing on the antioxidant potential of juices depended on the fruits used to prepare the juices and the antioxidant activity assay conducted.

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Wide range of apple juices mixed with other fruits Apple juice, which is also obtained from organic produce, is our leading product, followed by pear juice, grape juice and other variants we mix with apple as a base: cherry, kiwifruit, apricot, peach, blueberry and plum.