Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties-Reference-Cited by-同舟云学术

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties

Published:2017-04 Issue: Volume:221 Page:422-430
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mäkilä Leenamaija,Laaksonen Oskar,Kallio Heikki,Yang Baoru

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency;Boulet;Food Chemistry,2016

5. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products;Brownmiller;Journal of Food Science,2008

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