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Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four fruit vinegars (orange,...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | J Food Sci Technol |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2017
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643795/ https://ncbi.nlm.nih.gov/pubmed/29085154 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2783-5 |
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