SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 4, Issue 10, 2013, Pages 1468-1473

Palatability and chemical safety of apple juice fortified with pomegranate peel extract

(6) Altunkaya, Arzu a Hedegaard, Rikke V b Harholt, Jesper b Brimer, Leon b Gökmen, Vural c Skibsted, Leif H b

a Ministry of Food (Turkey)

b UNIVERSITY OF COPENHAGEN (Denmark)

c HACETTEPE UNIVERSITY (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDATIVE CAPACITY; CONCENTRATION RANGES; POMEGRANATE JUICES; POTENTIAL HEALTH; RADICAL SCAVENGING; SENSORIAL QUALITIES; SENSORY QUALITIES; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ANTIOXIDANTS; TOXICITY;

FRUIT JUICES;

ANTIOXIDANT; FOOD ADDITIVE; PLANT EXTRACT; WASTE;

ANALYSIS; BEVERAGE; CHEMISTRY; DIET SUPPLEMENTATION; FRUIT; HUMAN; LYTHRACEAE; MALUS; TASTE; WASTE; ARTICLE;

ANTIOXIDANTS; BEVERAGES; FOOD ADDITIVES; FOOD, FORTIFIED; FRUIT; HUMANS; MALUS; PLANT EXTRACTS; PUNICACEAE; TASTE; WASTE PRODUCTS;

EID: 84884778044 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c3fo60150a Document Type: Article

Times cited : (19)

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