Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams.
about
The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution.Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit ConcentratesBioactive compounds vs. organoleptic assessment of ‘smoothies’-type products prepared from selected fruit speciesPhysicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices
P2860
Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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2013年學術文章
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name
Composition and quantification ...... quince and mixed quince jams.
@en
Composition and quantification ...... quince and mixed quince jams.
@nl
type
label
Composition and quantification ...... quince and mixed quince jams.
@en
Composition and quantification ...... quince and mixed quince jams.
@nl
prefLabel
Composition and quantification ...... quince and mixed quince jams.
@en
Composition and quantification ...... quince and mixed quince jams.
@nl
P2093
P2860
P1476
Composition and quantification ...... quince and mixed quince jams.
@en
P2093
Aneta Wojdyło
Anna Sokół-Łętowska
Jan Oszmiański
Mirosława Teleszko
P2860
P304
P356
10.3109/09637486.2013.793297
P577
2013-05-03T00:00:00Z