Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice

@inproceedings{BegiAkagi2011InfluenceOC,
  title={Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice},
  author={Asima Begi{\'c}-Akagi{\'c} and Nermina Spaho and Sanja Oru{\vc}evi{\'c} and Pakeza Drkenda and Mirsad Kurtovi{\'c} and Fuad Ga{\vs}i and Mirela Kopjar and Vlasta Pili{\vz}ota},
  year={2011}
}
The aim of this work was to investigate the influence of cultivar and storage time on the total phenol content (TPC) of three actual apple cultivars (Topaz, Pinova, Pink Lady) and three autochthonous apple cultivars (Ruzmarinka, Ljepocvjetka, Paradija) as well to determine their physical and chemical characteristics. Total phenol content has been determined by FolinCiocalteu reagent during cold storage at 1 °C, for 60 days. Changes of apple juice samples phenolics in relation to oxidation time… CONTINUE READING

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