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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 influence 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 four...

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Detalles Bibliográficos
Publicado en:Food Technol Biotechnol
Main Authors: Repajić, Maja, Kovačević, Danijela Bursać, Putnik, Predrag, Dragović-Uzelac, Verica, Kušt, Josipa, Čošić, Zrinka, Levaj, Branka
Formato: Artigo
Idioma:Inglês
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2015
Assuntos:
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC5068397/
https://ncbi.nlm.nih.gov/pubmed/27904351
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.53.02.15.4151
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