Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://www.journalssystem.com/pjfns/pdf-111405-41792?filename=Adamenko.pdf
Reference40 articles.
1. 1. Adamenko, K., Kawa-Rygielska, J., Kucharska, A., Piórecki, N. (2018). Characteristics of biologically active compounds in Cornelian cherry meads. Molecules, 23(8), 2024-2037. https://doi.org/10.3390/molecules23082024
2. 2. Alberti, A., dos Santos, T.P.M., Zielinski, A.A.F., dos Santos, C.M.E., Braga, C.M., Demiate, I.M., Nogueira, A. (2016). Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties. LWT - Food Science and Technology, 65, 436-443. https://doi.org/10.1016/j.lwt.2015.08.045
3. 3. Benzie, I.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
4. 4. Bozdogan, A. (2017). Viscosity and physicochemical properties of cornelian cherry (Cornus mas L.) concentrate. Journal of Food Measurement and Characterization, 11(3), 1326-1332. https://doi.org/10.1007/s11694-017-9510-9
5. 5. Caldeira, I., Lopes, D., Delgado, T., Canas, S., Anjos, O. (2018). Development of blueberry liquor: influence of distillate, sweetener and fruit quantity. Journal of the Science of Food and Agriculture, 98(3), 1088-1094. https://doi.org/10.1002/jsfa.8559
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