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The Concentrations of Phenolic Compounds and Vitamin C in Japanese Quince (<i>Chaenomeles japonica</i>) Preserves

The aim of this study is to characterize a range of the Japanese quince (<i>Chaenomeles japonica</i>) fruit preserves in terms of the content of vitamin C and phenolic compounds, as well as to discuss the effects of processing on the concentrations of these compounds in Japanese quince fruit. Resear...

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Autori principali: Renata Kazimierczak, Klaudia Kopczyńska, Alicja Ponder, Ewelina Hallmann, Małgorzata Żebrowska-Krasuska, Dominika Średnicka-Tober
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2025-04-01
Serie:Foods
Soggetti:
Japanese quince
preserves
bioactive compounds
phenolic acids
flavonoids
vitamin C
Accesso online:https://www.mdpi.com/2304-8158/14/8/1369
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