Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices.

Laaksonen, Oskar A; Salminen, Juha-Pekka; Mäkilä, Leenamaija; Kallio, Heikki P; Yang, Baoru

Laaksonen, Oskar A; Salminen, Juha-Pekka; Mäkilä, Leenamaija; Kallio, Heikki P; Yang, Baoru.

Afiliação

Laaksonen OA; Food Chemistry and Food Development, Department of Biochemistry, and Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
Salminen JP; Food Chemistry and Food Development, Department of Biochemistry, and Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
Mäkilä L; Food Chemistry and Food Development, Department of Biochemistry, and Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
Kallio HP; Food Chemistry and Food Development, Department of Biochemistry, and Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
Yang B; Food Chemistry and Food Development, Department of Biochemistry, and Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.

J Agric Food Chem ; 63(22): 5373-80, 2015 Jun 10.

Article em En | MEDLINE | ID: mdl-25984593

Assuntos

Bebidas/análise; Aromatizantes/análise; Proantocianidinas/análise; Ribes/química; Biflavonoides/análise; Catequina/análise; Humanos; Paladar

Palavras-chave

astringency; bitterness; black currant; juice processing; proanthocyanidins

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bebidas / Ribes / Proantocianidinas / Aromatizantes Limite: Humans Idioma: En Revista: J Agric Food Chem Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Finlândia

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