Polyphenol patterns to trace sweet (Prunus avium) and tart (Prunus cerasus) varieties in cherry jam

The aim of this work was to assess whether the characteristic polyphenol traits of cherry biotypes persisted in thermally processed cherry products, such as jam. Thus, the RP-HPLC-diode array detector profiles of both colorless polyphenols and anthocyanins from three cherry varieties (two sweet and...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Picariello, Gianluca, Ferranti, Pasquale, De Cunzo, Fausta, Sacco, Ermelinda, Volpe, Maria Grazia
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2017
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5502023/
https://ncbi.nlm.nih.gov/pubmed/28740288
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2670-0
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