Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review

作者： George A. Spanos , Ronald E. Wrolstad

关键词: Phenolic acid 、 Composition (visual arts) 、 Grape juices 、 Food science 、 PEAR 、 Pera 、 Chemistry 、 Polyphenol 、 Organoleptic 、 Warehouse

摘要: The phenolic composition of apple, pear, and white grape juices is reviewed. Attention given to the importance phenolics in fruit juices, factors that affect improvements techniques have been employed analysis