The effect of temperature and time on the quality of naturally fermented marula (Sclerocarya birrea subsp. Caffra) juice

LWT

Volumn 53, Issue 1, 2013, Pages 70-75

  Hiwilepo van Hal, Penny ^a,b   Bille, Peter George ^a   Verkerk, Ruud ^b   Dekker, Matthijs ^b  

^a UNIVERSITY OF NAMIBIA   (Namibia)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Marula; Polyphenols and antioxidant activity; Sclerocarya birrea subsp. Caffra; Vitamin C

Indexed keywords

ANTIOXIDANTS; FERMENTATION;

ANTIOXIDANT ACTIVITIES; CAFFRA; EFFECT OF TIME; EFFECTS OF TEMPERATURE; MARULA; POLYPHENOL AND ANTIOXIDANT ACTIVITY; POLYPHENOLS; SCLEROCARYA; SCLEROCARYA BIRREA SUBSP.; VITAMIN C;

ASCORBIC ACID;

SCLEROCARYA BIRREA;

EID: 84876734201     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.02.021     Document Type: Article

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