Formulation of a Dry Green Tea-Apple Product: Study on Antioxidant and Color Stability

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Lavelli, Vera ^a   Vantaggi, Claudia ^a   Corey, Mark ^b   Kerr, William ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Apple; Color; DPPH; Fortification; FRAP

Indexed keywords

ANTIOXIDANT;

APPLE; ARTICLE; CHEMISTRY; DESICCATION; DIET SUPPLEMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PIGMENTATION; TEA;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DESICCATION; FOOD, FORTIFIED; MALUS; PIGMENTATION; TEA;

MALUS X DOMESTICA;

EID: 77953909130     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01489.x     Document Type: Article

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