Polyphenol Stability and Physical Characteristics of Sweetened Dried Cranberries †

There is little research on how product matrix and processing affect phenolic compounds in sweetened dried cranberries over time. The objective of this research was to assess polyphenol content and stability in sweetened dried cranberries between product matrix types. This research assessed five com...

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Detalles Bibliográficos
Autores principales: Kovacev, Kara, Hughes, Brianna, Smith, J. Scott
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278572/
https://www.ncbi.nlm.nih.gov/pubmed/32369958
http://dx.doi.org/10.3390/foods9050551

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278572/
https://www.ncbi.nlm.nih.gov/pubmed/32369958
http://dx.doi.org/10.3390/foods9050551

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