The partial compositional characteristics of apple juice from 175 apple varieties-Reference-Cited by-同舟云学术

The partial compositional characteristics of apple juice from 175 apple varieties

Published:2005-03 Issue:2-3 Volume:18 Page:213-221
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Eisele Thomas A.,Drake Stephen R.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. AOAC, 1990. Official Methods of Analysis, 15th Edition. AOAC, Arlington, VA.

2. Influence of commercial shipping on the color and composition of apple juice concentrate;Babsky;Journal of Food Quality,1989

3. The importance of the amino acid spectrum in apple juices;Bielig;Flussiges Obst,1982

4. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning;Coseteng;Journal of Food Science,1987

5. Influence of harvest date and controlled atmosphere storage delay on the color and quality of ‘delicious’ apples stored in a purge-type controlled-atmosphere environment;Drake;Horticultural Techniques,1994

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