{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,15]],"date-time":"2026-07-15T04:50:18Z","timestamp":1784091018259,"version":"3.55.0"},"reference-count":51,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2023,10,10]],"date-time":"2023-10-10T00:00:00Z","timestamp":1696896000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Nature Science Foundation Project","award":["32260628"],"award-info":[{"award-number":["32260628"]}]},{"name":"National Nature Science Foundation Project","award":["2022ZDLNY04-04"],"award-info":[{"award-number":["2022ZDLNY04-04"]}]},{"name":"National Nature Science Foundation Project","award":["2023-YBNY-176"],"award-info":[{"award-number":["2023-YBNY-176"]}]},{"name":"National Nature Science Foundation Project","award":["2023KXJ-171"],"award-info":[{"award-number":["2023KXJ-171"]}]},{"name":"Innovation Capacity Support Plan of Shaanxi Province","award":["32260628"],"award-info":[{"award-number":["32260628"]}]},{"name":"Innovation Capacity Support Plan of Shaanxi Province","award":["2022ZDLNY04-04"],"award-info":[{"award-number":["2022ZDLNY04-04"]}]},{"name":"Innovation Capacity Support Plan of Shaanxi Province","award":["2023-YBNY-176"],"award-info":[{"award-number":["2023-YBNY-176"]}]},{"name":"Innovation Capacity Support Plan of Shaanxi Province","award":["2023KXJ-171"],"award-info":[{"award-number":["2023KXJ-171"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with \u03b5-Polylysine (TS\u03b5), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE\/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg\/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h\u00b0 = 28.30, \u0394E = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (\u0394E = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.<\/jats:p>","DOI":"10.3390\/foods12203722","type":"journal-article","created":{"date-parts":[[2023,10,10]],"date-time":"2023-10-10T10:23:42Z","timestamp":1696933422000},"page":"3722","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice"],"prefix":"10.3390","volume":"12","author":[{"given":"Zixian","family":"Zhao","sequence":"first","affiliation":[{"name":"Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, China"},{"name":"College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3423-1328","authenticated-orcid":false,"given":"Jiaqi","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Caihong","family":"Li","sequence":"additional","affiliation":[{"name":"Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanke","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3417-9323","authenticated-orcid":false,"given":"Xiangyu","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1236-1543","authenticated-orcid":false,"given":"Tingting","family":"Ma","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qian","family":"Ge","sequence":"additional","affiliation":[{"name":"Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, China"},{"name":"College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,10,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1007\/s00217-014-2206-z","article-title":"Comparing the effects of exogenous abscisic acid on the phenolic composition of Yan 73 and Cabernet Sauvignon (Vitis vinifera L.) wines","volume":"239","author":"Luan","year":"2014","journal-title":"Eur. Food Res. Technol"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2472","DOI":"10.1002\/jsfa.6582","article-title":"Studies on the preparative isolation and stability of seven main anthocyanins from Yan 73 grape","volume":"94","author":"Tang","year":"2014","journal-title":"J. Sci. Food Agric."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"100501","DOI":"10.1016\/j.fochx.2022.100501","article-title":"Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro","volume":"16","author":"Yue","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"834","DOI":"10.1021\/jf9707952","article-title":"Commercial grape juices inhibit the in vitro oxidation of human low-density lipoproteins","volume":"46","author":"Frankel","year":"1998","journal-title":"J. Agric. Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"102570","DOI":"10.1016\/j.ctim.2020.102570","article-title":"Effects of grape juice consumption on oxidative stress and inflammation in male volleyball players: A randomized, double-blind, placebo-controlled clinical trial","volume":"54","author":"Martins","year":"2020","journal-title":"Complement. Ther. Med."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"580","DOI":"10.1080\/14786419.2018.1490906","article-title":"Ex vivo evaluation of the effects of a white grape juice extract on lymphocytic mitochondrial functions","volume":"34","author":"Visalli","year":"2019","journal-title":"Nat. Prod. Res."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"5255","DOI":"10.1080\/14786419.2020.1747458","article-title":"Effect of grape juice, red wine and resveratrol solution on antioxidant, anti-inflammatory, hepactic function and lipid profile in rats feds with high-fat diet","volume":"35","author":"Mattoso","year":"2021","journal-title":"Nat. Prod. Res."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"3765","DOI":"10.1007\/s13197-022-05358-8","article-title":"Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum","volume":"59","author":"Zhang","year":"2022","journal-title":"J. Food Sci. Technol.-Mysore"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"106194","DOI":"10.1016\/j.ultsonch.2022.106194","article-title":"Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)","volume":"90","author":"Mukhtar","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Chiozzi, V., Agriopoulou, S., and Varzakas, T. (2022). Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. Appl. Sci., 12.","DOI":"10.3390\/app12042202"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.foodcont.2019.04.023","article-title":"Optimization of spiral continuous flow-through pulse light sterilization for Escherichia coli in red grape juice by response surface methodology","volume":"105","author":"Xu","year":"2019","journal-title":"Food Control"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"128003","DOI":"10.1016\/j.foodchem.2020.128003","article-title":"Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines","volume":"338","author":"Golombek","year":"2021","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"510","DOI":"10.1016\/j.fm.2010.10.018","article-title":"Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines","volume":"28","author":"Fredericks","year":"2011","journal-title":"Food Microbiol."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Ma, T., Wang, J., Wang, L., Yang, Y., Yang, W., Wang, H., Lan, T., Zhang, Q., and Sun, X. (2020). Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality. Foods, 9.","DOI":"10.3390\/foods9101512"},{"key":"ref_15","first-page":"141","article-title":"Optimization of Preparation of Cabernet Sauvignon Grape Juice with Compound Enzymatic Hydrolysis by Response Surface Methodology","volume":"40","author":"Wang","year":"2019","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Zhao, Q.Y., Yuan, Q.Y., Gao, C.X., Wang, X.Y., Zhu, B.H., Wang, J.Q., Sun, X.Y., and Ma, T.T. (2021). Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice. Foods, 10.","DOI":"10.3390\/foods10081851"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"109200","DOI":"10.1016\/j.foodcont.2022.109200","article-title":"Thermosonication combined with \u03b5-polylysine (TS\u03b5): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice","volume":"141","author":"Sun","year":"2022","journal-title":"Food Control"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1076","DOI":"10.1016\/j.radphyschem.2011.11.065","article-title":"Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices","volume":"81","author":"Jo","year":"2012","journal-title":"Radiat. Phys. Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1016\/j.fm.2005.05.010","article-title":"Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice","volume":"23","author":"Song","year":"2006","journal-title":"Food Microbiol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"109841","DOI":"10.1016\/j.foodres.2020.109841","article-title":"Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes","volume":"139","author":"Zhao","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"113585","DOI":"10.1016\/j.lwt.2022.113585","article-title":"Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine","volume":"163","author":"Varo","year":"2022","journal-title":"LWT"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"108885","DOI":"10.1016\/j.foodres.2019.108885","article-title":"Blending strategies for wine color modification \u2160: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures","volume":"130","author":"Li","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"113070","DOI":"10.1016\/j.lwt.2022.113070","article-title":"Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine","volume":"156","author":"Sun","year":"2022","journal-title":"LWT"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"100427","DOI":"10.1016\/j.fochx.2022.100427","article-title":"Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry","volume":"15","author":"Lan","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"100604","DOI":"10.1016\/j.fochx.2023.100604","article-title":"Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models","volume":"17","author":"Bao","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"105975","DOI":"10.1016\/j.ultsonch.2022.105975","article-title":"Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice","volume":"84","author":"Zhu","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"106595","DOI":"10.1016\/j.ultsonch.2023.106595","article-title":"Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes","volume":"99","author":"Kalsi","year":"2023","journal-title":"Ultrason. Sonochem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"666","DOI":"10.1002\/jsfa.12178","article-title":"Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing","volume":"103","author":"Tian","year":"2023","journal-title":"J. Sci. Food Agric."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1016\/j.jfoodeng.2008.11.010","article-title":"Temperature effect on the rheological behavior of carrot juices","volume":"92","author":"Vandresen","year":"2009","journal-title":"J. Food Eng."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"126943","DOI":"10.1016\/j.foodchem.2020.126943","article-title":"Effects of induced electric field (IEF) on the reduction of Saccharomyces cerevisiae and quality of fresh apple juice","volume":"325","author":"Wu","year":"2020","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1590\/1678-457X.0061","article-title":"Effect of ultrasound treatment on quality and microbial load of carrot juice","volume":"36","author":"Zou","year":"2016","journal-title":"Food Sci. Technol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"736","DOI":"10.1002\/fsn3.611","article-title":"Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices","volume":"6","author":"Tchuenchieu","year":"2018","journal-title":"Food Sci. Nutr."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"103295","DOI":"10.1016\/j.ifset.2023.103295","article-title":"Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation","volume":"84","author":"Xu","year":"2023","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/j.foodres.2017.08.035","article-title":"Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents","volume":"100","author":"Li","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.ifset.2016.06.001","article-title":"Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry","volume":"36","author":"Liu","year":"2016","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ifset.2018.05.007","article-title":"Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage","volume":"48","author":"You","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1007\/s00217-010-1377-5","article-title":"Stability of polyphenolic extracts from grape seeds after thermal treatments","volume":"232","author":"Arozarena","year":"2011","journal-title":"Eur. Food Res. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"127455","DOI":"10.1016\/j.foodchem.2020.127455","article-title":"The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity","volume":"333","author":"Li","year":"2020","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Ju, Y., Wang, W., Yue, X., Xue, W., Zhang, Y., and Fang, Y. (2023). Integrated metabolomic and transcriptomic analysis reveals the mechanism underlying the accumulation of anthocyanins and other flavonoids in the flesh and skin of teinturier grapes. Plant Physiol. Biochem., 197.","DOI":"10.1016\/j.plaphy.2023.107667"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"890640","DOI":"10.3389\/fnut.2022.890640","article-title":"Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties","volume":"9","author":"Bendaali","year":"2022","journal-title":"Front. Nutr."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"5698","DOI":"10.1111\/1541-4337.12850","article-title":"Reaction pathways and factors influencing nonenzymatic browning in shelf-stable fruit juices during storage","volume":"20","author":"Buve","year":"2021","journal-title":"Compr. Rev. Food. Sci. Food Saf."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"814","DOI":"10.1016\/j.foodchem.2006.12.043","article-title":"Evaluation of different Saccharomyces cerevisiae strains for red winemaking. Influence on the anthocyanin, pyranoanthocyanin and non-anthocyanin phenolic content and colour characteristics of wines","volume":"104","author":"Monagas","year":"2007","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"131397","DOI":"10.1016\/j.foodchem.2021.131397","article-title":"Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice","volume":"373","author":"Yuan","year":"2022","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"e15723","DOI":"10.1111\/jfpp.15723","article-title":"Effect of ultra-high pressure and ultra-high temperature treatments on the quality of watermelon juice during storage","volume":"45","author":"Liu","year":"2021","journal-title":"J. Food Process Preserv."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"2540","DOI":"10.1007\/s13197-016-2210-3","article-title":"Influence of copigmentation and phenolic composition on wine color","volume":"53","year":"2016","journal-title":"J. Food Sci. Technol.-Mysore"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"104472","DOI":"10.1016\/j.jfca.2022.104472","article-title":"Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines","volume":"109","author":"Rossi","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"112784","DOI":"10.1016\/j.foodres.2023.112784","article-title":"Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice","volume":"168","author":"Lan","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.foodchem.2019.03.064","article-title":"Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices","volume":"289","author":"Zhang","year":"2019","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"643","DOI":"10.1111\/j.1750-3841.2009.01358.x","article-title":"Flavor Characterization of Sugar-Added Pennywort (Centella asiatica L.) Juices Treated with Ultra-High Pressure and Thermal Processes","volume":"74","author":"Apichartsrangkoon","year":"2009","journal-title":"J. Food Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"599","DOI":"10.1590\/1678-457x.27816","article-title":"Sonication enhances quality and antioxidant activity of blueberry juice","volume":"37","author":"Zou","year":"2017","journal-title":"Food Sci. Technol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"136644","DOI":"10.1016\/j.foodchem.2023.136644","article-title":"Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols","volume":"427","author":"Liu","year":"2023","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/20\/3722\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T21:04:22Z","timestamp":1760130262000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/20\/3722"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,10,10]]},"references-count":51,"journal-issue":{"issue":"20","published-online":{"date-parts":[[2023,10]]}},"alternative-id":["foods12203722"],"URL":"https:\/\/doi.org\/10.3390\/foods12203722","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,10,10]]}}}