Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice

The objective of this study is to investigate the infl uence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs. Marasca and Oblačinska) juices. Samples were collected during fou...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Maja Repajić, Danijela Bursać Kovačević, Predrag Putnik, Verica Dragović-Uzelac, Josipa Kušt, Zrinka Čošić, Branka Levaj
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	University of Zagreb Faculty of Food Technology and Biotechnology 2015-01-01
श्रृंखला:	Food Technology and Biotechnology
विषय:	sour cherry Marasca cv. Oblačinska cv. juice concentrate processing polyphenolic content and anthocyanins antioxidant activity
ऑनलाइन पहुंच:	https://hrcak.srce.hr/file/206927
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