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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| 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 |