Polyphenol Stability and Physical Characteristics of Sweetened Dried Cranberries
There is little research on how product matrix and processing affect phenolic compounds in sweetened dried cranberries over time. The objective of this research was to assess polyphenol content and stability in sweetened dried cranberries between product matrix types. This research assessed five com...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2020-05-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/9/5/551 |
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