Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures

Italian Journal of Food Science

Volumn 24, Issue 4, 2012, Pages 345-351

  Piljac Zegarac J ^a   Piljac, A ^a,c   Basha, S ^a   Pinter, M ^a   Samec D ^a   Petravic Tominac V ^b  

^a RUDER BO KOVI INSTITUTE   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c University of Zagreb   (Croatia)

Author keywords

Anthocyanins; Blackcurrant; Degradation kinetics; DPPH antiradical activity; Temperature effects; Total phenols

Indexed keywords

ARONIA; RIBES HUDSONIANUM;

EID: 84872386092     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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