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Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams
The aim of this work was to assess the effect of a set storage period on the phenolics, anthocyanins, antioxidant activity, color, and texture of three types of jams made from tart cherry. The prepared samples of tart cherry jams were: (1) regular jam; (2) extra jam; and (3) light jam. The samples w...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6679050/ https://www.ncbi.nlm.nih.gov/pubmed/31336964 http://dx.doi.org/10.3390/foods8070255 |