Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit

Food Research International

Volumn 53, Issue 1, 2013, Pages 218-225

  Toydemir, Gamze ^a   Capanoglu, Esra ^a   Gomez Roldan, Maria Victoria ^b,c   De Vos, Ric C H ^b,d,e   Boyacioglu, Dilek ^a   Hall, Robert D ^b,c,d,e   Beekwilder, Jules ^b  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c Netherlands Consortium for Systems Biology   (Netherlands)

^d Netherlands Metabolomics Center   (Netherlands)

^e CENTRE FOR BIOSYSTEMS GENOMICS   (Netherlands)

Author keywords

Anthocyanins; Metabolomics; Nectar processing; Prunus cerasus L; Sour cherry

Indexed keywords

INDUSTRIAL PROCESSING; LC-MS ANALYSIS; METABOLOMICS; PHENOLIC COMPOUNDS; PRUNUS CERASUS; SAMPLING POINTS; SOUR CHERRY; WASTE RESIDUES;

FRUIT JUICES; FRUITS; POLYPHENOLIC COMPOUNDS; PRESSES (MACHINE TOOLS);

ANTHOCYANINS;

PRUNUS CERASUS;

EID: 84878381921     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.009     Document Type: Article

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