Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)

European Food Research and Technology

Volumn 218, Issue 4, 2004, Pages 385-389

  Silva, Branca Maria ^a   Andrade, Paula Branquinho ^a   Gonçalves, Ana Claúdia ^a   Seabra, Rosa Maria ^a   Oliveira, Maria Beatriz ^a   Ferreira, Margarida Alice ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Cydonia oblonga Miller; Free amino acids; Jam; Organic acids; Phenolic compounds; Quince fruit

Indexed keywords

AMINO ACIDS; GAS CHROMATOGRAPHY; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS;

CYDONIA OBLONGA MILLER; FREE AMINO ACIDS; JAM; PHENOLIC COMPOUNDS; QUINCE FRUITS;

FRUITS;

AMINO ACIDS; FLAME IONIZATION DETECTORS; FRUITS; GAS CHROMATOGRAPHY; HEAT TREATMENT; LIQUID CHROMATOGRAPHY; PHENOLS;

CYDONIA OBLONGA;

EID: 3242816320     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0845-6     Document Type: Article

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