Influence of variety, maturity, processing, and storage on the phenolic composition of pear juice

作者: George A. Spanos , Ronald E. Wrolstad

DOI: 10.1021/JF00093A049

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摘要: HPLC separation with diode array detection was used to examine the influence of processing and storage on phenolic composition pear juice. As it is common commercial practice process juice from both hard green soft fruit, maturity included. The effect SO 2 addition studied because its effectiveness as an inhibitor PPO possible improvement in product quality. Comparison total phenolics determinations by colorimetric assay also done

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