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European Food Research and Technology

Volumn 224, Issue 6, 2007, Pages 755-762

Effects of various clarification treatments on phenolic compounds and color of apple juice

(2) Oszmiański, Jan a Wojdyło, Aneta a

a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES (Poland)

Author keywords

Antioxidant activity; Clarification apple juice; Color; Phenolic compounds

Indexed keywords

AROMATIC POLYMERS; CARBOXYLIC ACIDS; CLARIFICATION; COLOR; FOOD PROCESSING; GELATION; PHENOLIC RESINS;

ANTIOXIDANT ACTIVITY; HYDROXYCINNAMIC ACIDS; PHENOLIC COMPOUNDS; POLYMERIC PROCYANIDINS;

FRUIT JUICES;

MALUS X DOMESTICA;

EID: 33847709971 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0370-5 Document Type: Article

Times cited : (53)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.