Pomegranate juice functional constituents after alcoholic and acetic acid fermentation

Journal of Functional Foods

Volumn 8, Issue 1, 2014, Pages 161-168

  Ordoudi, Stella A ^a   Mantzouridou, Fani ^a   Daftsiou, Eleni ^a   Malo, Christine ^a   Hatzidimitriou, Efimia ^a   Nenadis, Nikolaos ^a   Tsimidou, Maria Z ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Colour; CUPRAC; Pomegranate vinegar; Total anthocyanin content; Total phenol content

Indexed keywords

EID: 84899923841     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.03.015     Document Type: Article

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