Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.)

The blue honeysuckle berry is a fruit known as a rich source of many bioactive substances with proven health-promoting effects. Due to its sour taste with a noticeable hint of bitterness, fruits of this plant are rarely consumed and the consumer prefers the processed form. The purpose of this study...

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Autors principals:	Stanisław Kalisz, Natalia Polak, Grażyna Cacak-Pietrzak, Andrzej Cendrowski, Bartosz Kruszewski
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-12-01
Col·lecció:	Applied Sciences
Matèries:	fruit preserves quality vacuum cooking single-phase method ascorbic acid anthocyanins total polyphenols content
Accés en línia:	https://www.mdpi.com/2076-3417/13/24/12999
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