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Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, t...
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| Pubblicato in: | Molecules |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6150359/ https://ncbi.nlm.nih.gov/pubmed/29120375 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules22111939 |
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