Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates
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The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution.Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology.Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties.
P2860
Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates
description
article
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im Juli 2015 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в липні 2015
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name
Chemical Composition, Antioxid ...... hydrated in Fruit Concentrates
@en
Chemical Composition, Antioxid ...... hydrated in Fruit Concentrates
@nl
type
label
Chemical Composition, Antioxid ...... hydrated in Fruit Concentrates
@en
Chemical Composition, Antioxid ...... hydrated in Fruit Concentrates
@nl
prefLabel
Chemical Composition, Antioxid ...... hydrated in Fruit Concentrates
@en
Chemical Composition, Antioxid ...... hydrated in Fruit Concentrates
@nl
P2093
P2860
P1476
Chemical Composition, Antioxid ...... hydrated in Fruit Concentrates
@en
P2093
Adam Figiel
Aneta Wojdyło
Krzysztof Lech
Paulina Nowicka
P2860
P2888
P304
P356
10.1007/S11947-015-1561-5
P577
2015-07-14T00:00:00Z