The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple
Chaozhen Zeng, Jing Yuan, Yuwen Mu, Haiyan Zhang, Juan Song, Sanjiang Kang
Topics & Concepts
Antioxidant capacityChemistryAltitude (triangle)Amino acidFood scienceOrganic acidPhenolic acidAntioxidantOrganic chemistryBiochemistryMathematicsGeometryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities