Publicação

Flavan-3-ol composition of strawberries

Detalhes bibliográficos
Resumo:	During processing and storage of strawberry-derived products (jams. juices, purees, etc) a change of colour takes place from the original bright red to a brown hue. Anthocyanin transformations and browning reactions involving either phenolic compounds or reducing sugar are responsible for this change.
Autores principais:	Lopes-da-Silva, M.F.
Outros Autores:	Santos-Buelga, Celestino; Rivas-Gonzalo, Julián C.; Escribano-Bailón, M. Teresa
Assunto:	Strawberry varieties Flavan-3-ol composition HPLC-DAD-MS analysis Catechin-derived flavanols
Ano:	2004
País:	Portugal
Tipo de documento:	documento de conferência
Tipo de acesso:	acesso aberto
Instituição associada:	Instituto Politécnico de Bragança
Idioma:	inglês
Origem:	Biblioteca Digital do IPB

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