Apple variety and maturity profiling of base ciders using UV spectroscopy-Reference-Cited by-同舟云学术

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Apple variety and maturity profiling of base ciders using UV spectroscopy

Published:2017-08 Issue: Volume:228 Page:323-329
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Girschik Lachlan,Jones Joanna E.,Kerslake Fiona L.,Robertson Mark,Dambergs Robert G.,Swarts Nigel D.

Funder

Tasmanian Institute of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties;Alberti;Lwt-Food Science and Technology,2016

2. Polyphenolic compositions of Basque natural ciders: A chemometric study;Alonso-Salces;Food Chemistry,2006

3. Principles and practices of small-and medium-scale fruit juice processing;Bates,2001

4. Apple phytochemicals and their health benefits;Boyer;Nutrition Journal,2004

5. Spray-on-mulch technology for intensively grown irrigated apple orchards: Influence on tree establishment, early yields, and soil physical properties;Cline;Horttechnology,2011

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4. Polyphenols Profile and Antioxidant Activity Characterization of Commercial North Italian Ciders in Relation to Their Geographical Area of Production and Cidermaking Procedures;Beverages;2023-06-20

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