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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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Búlgaro |
| Pubblicazione: |
University of Zagreb, Faculty of Agriculture
2025-12-01
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| Serie: | Journal of Central European Agriculture |
| Soggetti: | |
| Accesso online: | 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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