Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Czech Journal of Food Sciences

Volumn 27, Issue 5, 2009, Pages 338-351

  Oszmiański, Jan ^a   Wojdyło, Aneta ^a  

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

Author keywords

Antioxidant activity; Apple; Blackcurrant; Colour; Juice; L ascorbic acid; Phenolic compounds; Storage

Indexed keywords

MALUS X DOMESTICA;

EID: 74249120204     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/20/2008-cjfs     Document Type: Article

References (43)

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