Effect of heat and enzyme treatment on yield, phenolic content and antioxidant capacity of juices from chokeberry mash

Italian Journal of Food Science

Volumn 21, Issue 2, 2009, Pages 197-209

  Borowska, E J ^a   Szajdek, A ^a   Czaplicki, S ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Anthocyanins; Chokeberry; DPPH radical scavenging activity; Juice; Juice yield; Mash maceration; OH inhibition; Polyphenols

Indexed keywords

PHOTINIA;

EID: 77949405011     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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