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Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs
The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activity, aroma compounds and color of sour cherry liqueurs with and without sugar during 6 months of storage at temperatures of 15 °C and 30 °C. Contents of phenolic compounds (HPLC, UPLC-MS) and antiradi...
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| Udgivet i: | Molecules |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6225465/ https://ncbi.nlm.nih.gov/pubmed/30150590 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23092156 |
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