Volatile profile of sour cherry puree as affected by sucrose and trehalose
Author:
Affiliation:
1. Biotechnical Faculty, University in Ljubljana, Ljubljana, Slovenia
2. Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
Funder
Hrvatska Zaklada za Znanost
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1374289
Reference27 articles.
1. Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity
2. Development of An Intelligent System to Determine Sour Cherry's Antioxidant Activity and Anthocyanin Content During Ripening
3. Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage
4. Quantitative Analyse fl�chtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.), S��kirschen (Prunus avium L.) und Kirschkonfit�ren
5. Influence of harvest year and harvest time on soluble solids, titrateable acid, anthocyanin content and aroma components in sour cherry (Prunus cerasus L. cv. "Stevnsbær")
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3. Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose;Plants;2021-08-10
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