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...

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Auteurs principaux:	Maja Repajić, Danijela Bursać Kovačević, Predrag Putnik, Verica Dragović-Uzelac, Josipa Kušt, Zrinka Čošić, Branka Levaj
Format:	Artigo
Langue:	Inglês
Publié:	University of Zagreb Faculty of Food Technology and Biotechnology 2015-01-01
Collection:	Food Technology and Biotechnology
Sujets:	sour cherry Marasca cv. Oblačinska cv. juice concentrate processing polyphenolic content and anthocyanins antioxidant activity
Accès en ligne:	https://hrcak.srce.hr/file/206927
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