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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Библиографические подробности
Опубликовано в: :Food Technol Biotechnol
Главные авторы: Repajić, Maja, Kovačević, Danijela Bursać, Putnik, Predrag, Dragović-Uzelac, Verica, Kušt, Josipa, Čošić, Zrinka, Levaj, Branka
Формат: Artigo
Язык:Inglês
Опубликовано: University of Zagreb Faculty of Food Technology and Biotechnology 2015
Предметы:
Original Scientific Paper
Online-ссылка: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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