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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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Bibliografiske detaljer
Udgivet i:Molecules
Main Authors: Sokół-Łętowska, Anna, Kucharska, Alicja Z., Szumny, Antoni, Wińska, Katarzyna, Nawirska-Olszańska, Agnieszka
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2018
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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