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Changes in total phenolic and flavonoid content and antioxidative activities during production of juice concentrate from Asian pears (Pyrus pyrifolia Nakai)
The total phenolic and flavonoid content and antioxidative activities during production of pear juice concentrate (PJC) from two cultivars, Hwasan and Niitaka, were investigated. The main processing steps in PJC production are washing, pressing, pasteurization, clarification, filtration, evaporation...
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| 發表在: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
The Korean Society of Food Science and Technology
2016
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049415/ https://ncbi.nlm.nih.gov/pubmed/30263485 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0097-4 |
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