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Improving the quality of apple purée
The aim of the present study was to evaluate the effect of addition of 5% of apple peel powder (APP) and sugars (1, 5% of glucose, fructose, sucrose or trehalose) in apple purée on its phenolic composition and antioxidant activity (AOA). Apple purée samples were processed by freezing and freeze-dryi...
Guardado en:
| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2017
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5602983/ https://ncbi.nlm.nih.gov/pubmed/28974805 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2760-z |
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