Primary and secondary metabolites as a tool for differentiation of apple juice according to cultivar and geographical origin-Reference-Cited by-同舟云学术

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Primary and secondary metabolites as a tool for differentiation of apple juice according to cultivar and geographical origin

Published:2018-04 Issue: Volume:90 Page:238-245
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bat Karmen Bizjak,Vodopivec Branka Mozetič,Eler Klemen,Ogrinc Nives,Mulič Ines,Masuero Domenico,Vrhovšek Urška

Funder

European Social Fund

European Commission

Erzincan Üniversitesi

Seventh Framework Programme

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Changes in sugars; acids; and amino acids during ripening and storage of apples (cv. Glockenapfel);Ackermann;Journal of Agricultural and Food Chemistry,1992

2. A validated solid–liquid extraction method for the HPLC determination of polyphenols in apple tissues: Comparison with pressurised liquid extraction;Alonso-Salces;Talanta,2005

3. Phenolic composition and browning susceptibility of various apple cultivars;Amiot;Journal of Food Science,1992

4. Isotopic and elemental characterisation of Slovenian apple juice according to geographical origin: Preliminary results;Bizjak Bat;Food Chemistry,2016

5. High-performance liquid chromatographic determination of major organic acids in apple juices and ciders;Blanco Gomis;Chromatography,1987

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