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Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration
BACKGROUND: Recently, an increased interest in the identification of valuable possibilities for preserving the antioxidant properties of products obtained by thermal processing of fruits rich in bioactive compounds can be noticed. In this regard, an extensive analysis is necessary in terms of therma...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
BioMed Central
2012
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3334710/ https://ncbi.nlm.nih.gov/pubmed/22248151 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1752-153X-6-4 |
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