Influence of cultivar and industrial processing on polyphenols in concentrated sour cherry (Prunus cerasus L.) juice

Food Technology and Biotechnology

Volumn 53, Issue 2, 2015, Pages 215-222

  Repajić, Maja ^a   Kovačević, Danijela Bursać ^a   Putnik, Predrag ^a   Dragović Uzelac, Verica ^a   Kušt, Josipa ^a   Čošić, Zrinka ^b   Levaj, Branka ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Maraska dd   (Croatia)

Author keywords

Anthocyanins; Antioxidant activity; Juice concentrate processing; Marasca cv.; Obla inska cv.; Polyphenolic content; Sour cherry

Indexed keywords

ANTIOXIDANTS; CONCENTRATION (PROCESS); PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; CONCENTRATE PROCESSING; MARASCA CV; POLYPHENOLIC CONTENT; SOUR CHERRY;

ANTHOCYANINS;

EID: 84942517356     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.53.02.15.4151     Document Type: Article

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