Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits we...

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Detalles Bibliográficos
Autores principales: Nawirska-Olszańska, Agnieszka, Pasławska, Marta, Stępień, Bogdan, Oziembłowski, Maciej, Sala, Kinga, Smorowska, Aleksandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022398/
https://www.ncbi.nlm.nih.gov/pubmed/31968584
http://dx.doi.org/10.3390/foods9010108

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022398/
https://www.ncbi.nlm.nih.gov/pubmed/31968584
http://dx.doi.org/10.3390/foods9010108

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