Effect of apple leaves addition on physicochemical properties of cloudy beverages

Industrial Crops and Products

Volumn 44, Issue , 2013, Pages 413-420

  Kolniak Ostek, Joanna ^a   Oszmiański, Jan ^a   Wojdyło, Aneta ^a  

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

Author keywords

Color; Dihydrochalcones; LC MS; On line ABTS; Quercetin derivatives; Turbidity

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; APPLE BEVERAGES; COLOR PROPERTIES; CONTROL SAMPLES; CORRELATION COEFFICIENT; DIHYDROCHALCONES; FLAVAN-3-OLS; IN-CONTROL; LC/MS; ON-LINE ABTS; ON-LINE ANALYSIS; PHENOLIC COMPOUNDS; PHENOLICS; PHYSICOCHEMICAL PROPERTY; POLYPHENOLIC COMPOUND; POTENTIAL APPLICATIONS; TOTAL CONTENT;

AGENTS; COLOR; FATTY ACIDS; FLAVONOIDS; FRUITS; SUGARS; TURBIDITY; VISCOSITY;

PHENOLS;

ANTIOXIDANT; COLOR; FRUIT; LEAF; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLIC COMPOUND; PHYSICOCHEMICAL PROPERTY; TURBIDITY; VISCOSITY;

LONCHOCARPUS CAPASSA; MALUS X DOMESTICA;

EID: 84871733349     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.12.003     Document Type: Article

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