Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins

  1. Ubeda, C.
  2. Callejón, R.M.
  3. Hidalgo, C.
  4. Torija, M.J.
  5. Troncoso, A.M.
  6. Morales, M.L.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2013

Volume: 52

Issue: 2

Pages: 139-145

Type: Article

DOI: 10.1016/J.LWT.2012.04.021 GOOGLE SCHOLAR
Data source: Scopus