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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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| Publicat a: | Food Technol Biotechnol |
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| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015
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| Matèries: | |
| Accés en línia: | 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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