Digital.CSIC. Repositorio Institucional del CSIC

oai:digital.csic.es:10261/340114

(Table S1) phenolic compounds quantified in strawberry and apple samples; (Table S2) strawberry purees’ principal phenolic compounds after processing; (Table S3) strawberry purees’ minor phenolic compounds after processing; (Table S4) apple purees’ phenolic compounds after processing; (Table S5) color parameters (L*, Chroma, °Hue) and total color difference (ΔE) in strawberry purees after processing; (Table S6) color parameters (L*, Chroma, °Hue) and total color difference (ΔE) in apple purees after processing; (Table S7) sensory attributes (aroma, viscosity, flavor, color, overall evaluation assessed in a 9-point hedonic scale) in strawberry purees after processing; (Table S8) sensory attributes (aroma, viscosity, flavor, color assessed in a 9-point hedonic scale) in apple purees after processing, Peer reviewed