Changes in the level and antioxidant activity of polyphenols during storage of enzymatically treated raspberry juices and syrups

• Autorzy: Szymanowska U. , Baraniak B. , Gawlik-Dziki U.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2017
• Tom: 16
• Numer: 3
• Opis fizyczny: p.269-282,ref.

Twórcy

autor

Szymanowska U.

• Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Baraniak B.

• Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Gawlik-Dziki U.

• Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

Identyfikatory

DOI

10.17306/J.AFS.0491