Phenolic Profiles of Raw Apricots, Pumpkins, and Their Purees in the Evaluation of Apricot Nectar and Jam Authenticity
Author:
Affiliation:
1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb 10000, Croatia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf040494%2B
Reference36 articles.
1. Mid-infrared spectroscopy and chemometrics for determining the type of fruit used in jam
2. Grape, apple and pineapple juice characterisation and detection of mixtures
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