Thermal degradation of cloudy apple juice phenolic constituents-Reference-Cited by-同舟云学术

Thermal degradation of cloudy apple juice phenolic constituents

Published:2014-11 Issue: Volume:162 Page:176-185
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

De Paepe D.,Valkenborg D.,Coudijzer K.,Noten B.,Servaes K.,De Loose M.,Voorspoels S.,Diels L.,Van Droogenbroeck B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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3. Thermal and pulsed electric fields pasteurization of apple juice. Effects on physicochemical properties and flavour compounds;Aguilar-Rosas;Journal of Food Engineering,2007

4. Appeldoorn M. (2009). Dietary A- and B-type procyanidins: Characterization and biofunctional potential of an abundant and diverse group of phenolics. PhD thesis Wageningen University, The Netherlands.

5. Thermal processing and quality: Principles and overview;Awuah;Chemical Engineering and Processing: Process Intensification,2007

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