Abstract Strawberry is important fruit used for juicing due to its health-promoting bioactive compounds. The aim of the study was to evaluate the influence of ultrasound treatments (0, 4, 8, 12, and 16 min) on the color attributes, ascorbic acid, phenolic compounds content and antioxidant activity of strawberry juice. The microstructural properties of ultrasound treated strawberries were also evaluated. The results indicated 16-min ultrasound treatment significantly increased the color difference of samples (p

中文翻译：

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高强度超声对草莓汁生物活性化合物的影响：抗坏血酸、酚类、抗氧化活性和微观结构的特征

摘要 草莓因其具有促进健康的生物活性化合物而成为重要的榨汁水果。该研究的目的是评估超声波处理（0、4、8、12 和 16 分钟）对草莓汁的颜色属性、抗坏血酸、酚类化合物含量和抗氧化活性的影响。还评估了超声处理过的草莓的微观结构特性。结果表明，超声处理 16 分钟显着增加了样品的色差（p