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Effects of heat and shallot (Allium ascalonicum L.) supplementation on nutritional quality and enzymatic browning of apple juice
This study investigated the effects of shallot (Allium ascalonicum L.) supplementation on improved nutritional quality and browning index of apple juice, specifically by comparing between heated (96 °C, 30 min) and unheated apple juice. The results showed that total soluble solid, phenolic content,...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706476/ https://ncbi.nlm.nih.gov/pubmed/31477983 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03882-8 |
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