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Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation

Laís Benvenutti, Débora Gonçalves Bortolini, Thaís Estéfane Fischer, Danianni Marinho Zardo, Alessandro Nogueira, Acácio Antônio Ferreira Zielinski, Aline Alberti

2021Journal of Food Science and Technology20 citationsDOIOpen Access PDF

Topics & Concepts

PomaceChemistryFood scienceFermentationIngredientChlorogenic acidQuercetinCaffeic acidPhenolsAntioxidantBiochemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisHorticultural and Viticultural Research
Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation | Litcius