Th e Polyphenols Stability , Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice

Th e infl uence of processing wild elderberry into concentrated juice on polyphenols (total phenols, fl avonoids, non-fl avonoids, anthocyanins, fl avan3-ols, hydrolysed tannins) stability, activity of polyphenol oxidase (PPO) and peroxidase (POD), and changes of physico-chemical parameters (total and soluble dry matter, total acidity, pH, sugars) were… CONTINUE READING