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Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice
Pomegranate juice’s valuable nutritional components may be reduced during its processing or storage. This work examined the effect of frozen storage at −25 °C on some chemical characteristics of pomegranate juice. Total anthocyanin content of pomegranate juice, which was measured using the pH differ...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2011
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3907643/ https://ncbi.nlm.nih.gov/pubmed/24493900 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0504-z |
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