Učitavanje...
Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum
Changes in physico-chemical qualities (pH, total acidity, total and reducing sugar, total phenolic and vitamin C), astringency compounds (condensed and hydrolysable tannin), antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS...
Spremljeno u:
| Izdano u: | J Food Sci Technol |
|---|---|
| Glavni autori: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2018
|
| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133829/ https://ncbi.nlm.nih.gov/pubmed/30228396 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3323-7 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|