Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins

LWT

Volumn 52, Issue 2, 2013, Pages 139-145

  Ubeda, C ^a   Callejon R M ^a   Hidalgo, C ^b   Torija, M J ^b   Troncoso, A M ^a   Morales, M L ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Antioxidant activity; Monomeric anthocyanins; Strawberry; Vinegar; Wine

Indexed keywords

ACETIC ACID; ANTHOCYANINS; ANTIOXIDANTS; FERMENTATION; FRUITS; PHENOLS; SULFUR DIOXIDE; YEAST;

ADDED VALUE PRODUCTS; ANTIOXIDANT ACTIVITIES; FRAGARIA; MONOMERIC ANTHOCYANIN; MONOMERICS; PRODUCTION PROCESS; STRAWBERRY; TOTAL PHENOLS; VINEGAR; VINEGAR PRODUCTION;

WINE;

FRAGARIA X ANANASSA; SACCHAROMYCES CEREVISIAE;

EID: 84875812675     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.04.021     Document Type: Article

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