Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties-Reference-Cited by-同舟云学术

Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

Published:2016-01 Issue: Volume:65 Page:436-443
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Alberti Aline,Machado dos Santos Tâmisa Pires,Ferreira Zielinski Acácio Antonio,Eleutério dos Santos Caroline Mongruel,Braga Cíntia Maia,Demiate Ivo Mottin,Nogueira Alessandro

Funder

National Council for Scientific and Technological Development (CNPq)

Araucaria Foundation (FA)

Coordination for the Improvement of Personnel in Higher Level (CAPES)

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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4. Official methods of analysis of AOAC international;AOAC International,2003

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Analytical Biochemistry,1996

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