Application of widely targeted metabolomics strategy to reveal the evolution of phenolic color-contributing metabolites during the high pressure processing and thermal processing of blueberry juice.

We also found that both PSC and ABTS values of BJ showed a trend of increasing and then decreasing with increasing temperature in different TP processes; the critical temperature may be 90 °C, and the trend was similar to the results of total anthocyanins and total phenols.

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