Polyphenolic Profiles of Basque Cider Apple Cultivars and Their Technological Properties

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 10, 2004, Pages 2938-2952

  Alonso Salces, Rosa M ^a   Barranco, Alejandro ^a   Abad, Beatriz ^a   Berrueta, Luis A ^a   Gallo, Blanca ^a   Vicente, Francisca ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Apple; Bitterness; Chemometrics; Cider; HPLC; Pattern recognition; Polyphenol; Thiolysis

Indexed keywords

CHALCONE DERIVATIVE; DIHYDROCHALCONE; FLAVAN 3 OL; FLAVAN DERIVATIVE; POLYPHENOL; PROCYANIDIN; UNCLASSIFIED DRUG;

APPLE; APPLE JUICE; ARTICLE; ARTIFICIAL NEURAL NETWORK; ASTRINGENCY; BITTER TASTE; CHEMOMETRICS; CIDER; CULTIVAR; DIODE; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANOLEPTIC PROPERTY; OXIDATION; PATTERN RECOGNITION; POLYMERIZATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REGRESSION ANALYSIS; SPAIN;

BEVERAGES; BIFLAVONOIDS; CATECHIN; COUMARIC ACIDS; FLAVONOIDS; FLAVONOLS; FRUIT; MALUS; PHENOLS; PROANTHOCYANIDINS; TASTE;

CITRULLUS COLOCYNTHIS; MALUS X DOMESTICA;

EID: 2442600413     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035416l     Document Type: Article

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