Characterisation of Italian commercial apricot juices by high-performance liquid chromatography analysis and multivariate analysis

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 334-340

  Versari, Andrea ^a   Parpinello, Giuseppina P ^a   Mattioli, Alessia U ^a   Galassi, Sergio ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Apricot juice; Compositional data; HPLC; Organic foods; PCA

Indexed keywords

AMINO ACID; CARBOHYDRATE; CARBOXYLIC ACID; CHLOROGENIC ACID; FRUCTOSE; GLUCOSE; GLYCINE; MALIC ACID; PHENOL DERIVATIVE; RUTOSIDE;

AMINO ACID ANALYSIS; APRICOT; ARTICLE; CARBOHYDRATE ANALYSIS; FRUIT; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS;

PRUNUS ARMENIACA;

EID: 37549009053     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.053     Document Type: Article

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