Study on the phenolic composition and antioxidant potential of grape juices from white grapevine varieties
The study aimed to evaluate the influence of different treatments on the phenolic composition and antioxidant potential of four types of grape juice. The four variants of treatments (of the juices) were: pasteurization with added ascorbic acid (V1), pasteurization only (V2), a combination of grape a...
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| Автори: | , , , , , , |
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| Формат: | Artigo |
| Мова: | Búlgaro |
| Опубліковано: |
University of Zagreb, Faculty of Agriculture
2025-12-01
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| Серія: | Journal of Central European Agriculture |
| Предмети: | |
| Онлайн доступ: | https://jcea.agr.hr/articles/771145_Study_on_the_phenolic_composition_and_antioxidant_potential_of_grape_juices_from_white_grapevine_varieties_en.pdf |
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