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Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders.
Laaksonen, Oskar; Kuldjärv, Rain; Paalme, Toomas; Virkki, Mira; Yang, Baoru.
Afiliación
  • Laaksonen O; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: oskar.laaksonen@utu.fi.
  • Kuldjärv R; Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn 12618, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia. Electronic address: rain@tftak.eu.
  • Paalme T; Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia. Electronic address: toomas.paalme@ttu.ee.
  • Virkki M; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: mira.j.virkki@utu.fi.
  • Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: baoru.yang@utu.fi.
Food Chem ; 233: 29-37, 2017 Oct 15.
Article en En | MEDLINE | ID: mdl-28530577
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Malus / Fermentación Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Malus / Fermentación Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article