Phenolic changes during apple juices and sauces processing
2006
Markowski, J. | Plocharski, W.,Instytut Sadownictwa i Kwiaciarstwa, Skierniewice (Poland). Zaklad Przechowalnictwa i Przetworstwa
Production of sauces leads to minimal changes of phenolic compounds in relation to fruits. Among juices highest amount of phenolic (53 percent) were detected in natural cloudy juices. Clear juices contained from 19 to 40 percent of phenolics depending on enzyme preparation used and temperature of enzymation
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