Changes of colour, polyphenols contents and antiradical properties of black currant juices after storage
2006
Sokol-Letowska, A. | Kucharska, A.,Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz
Our objective was to evaluate depectinization, pasterization and storage in 10 and 30 deg C effect on change of black currant juice colour, polyphenol and anthocyanins content. Antiradial properties changes were evaluated. In summary, the objective measurements of colour are good for describe of colour changes in stored black currant juices
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书目信息
页码
pp. 24-26
其它主题
Pasteurizacion; Tecnicas analiticas
语言
抛光
注释
Summaries (En, Pl)
2 fig., 3 tables
翻译的标题
Zmiany barwy, zawartosci polifenoli i wlasciwosci przeciwrodnikowych soku z czarnej porzeczki podczas przechowywania
类型
Summary
2008-05-15
AGRIS AP