Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs

The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activity, aroma compounds and color of sour cherry liqueurs with and without sugar during 6 months of storage at temperatures of 15 °C and 30 °C. Contents of phenolic compounds (HPLC, UPLC-MS) and antiradi...

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Detalles Bibliográficos
Autores principales: Sokół-Łętowska, Anna, Kucharska, Alicja Z., Szumny, Antoni, Wińska, Katarzyna, Nawirska-Olszańska, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225465/
https://www.ncbi.nlm.nih.gov/pubmed/30150590
http://dx.doi.org/10.3390/molecules23092156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225465/
https://www.ncbi.nlm.nih.gov/pubmed/30150590
http://dx.doi.org/10.3390/molecules23092156

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