The effect of temperature and time on the quality of naturally fermented marula (Sclerocarya birrea subsp. Caffra) juice

Author:

Hiwilepo-van Hal Penny,Bille Peter George,Verkerk Ruud,Dekker Matthijs

Funder

NUFFIC and IFS (international Foundation for Science)

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent;Ainsworth;Nature Protocols,2007

2. Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content;Alonso;Journal of Agricultural and Food Chemistry,2002

3. Healthy ingredients in beer;Baxter;Ferment,2000

4. Transformation of Marula (Sclerocarya birrea), Monkey Orange (Strychnos cocculoides) and Eembe (Berchemia discolor) into food products;Bille,2003

5. Phenolic antioxidants and antiatherogenic effects of marula (Sclerocarrya birrea subsp. caffra) fruit juice in healthy humans;Borochov-Neori;Journal of Agricultural and Food Chemistry,2008

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