Effects of High Pressure Processing and Ultrasound-Assisted Extraction on Physicochemical Properties, Antioxidant Activity and Flavor Compounds of Cold Brew Citri Reticulatae Pericarpium Beverage.

In the untreated CRP water, the color gradually darkened and the L* value decreased with increasing aging years, while the contents of TSS, total sugars, flavonoids, and polyphenols exhibited an increasing trend.

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In the untreated CRP water, the total amino acid content exhibited a decreasing trend with increasing aging years, this result was consistent with the previous study [ 30 ], the amino acid content in CRP reduced with the extension of aging years, which may be associated with the gradual utilization or degradation of amino acids by microorganisms during the aging process of CRP [ 31 ].

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