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Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera).
Pisani, Michela; Astolfi, Paola; Sabbatini, Simona; Carloni, Patricia.
Affiliation
  • Pisani M; Department of Science and Engineering of Materials, Environment and Urban Planning-SIMAU, Marche Polythecnic University, Via Brecce Bianche 12, I-60131 Ancona, Italy.
  • Astolfi P; Department of Science and Engineering of Materials, Environment and Urban Planning-SIMAU, Marche Polythecnic University, Via Brecce Bianche 12, I-60131 Ancona, Italy.
  • Sabbatini S; Department of Science and Engineering of Materials, Environment and Urban Planning-SIMAU, Marche Polythecnic University, Via Brecce Bianche 12, I-60131 Ancona, Italy.
  • Carloni P; Department of Agricultural, Food and Environmental Sciences-D3A, Marche Polythecnic University, Via Brecce Bianche, I-60131 Ancona, Italy.
Foods ; 10(8)2021 Aug 22.
Article in En | MEDLINE | ID: mdl-34441730
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2021 Type: Article Affiliation country: Italy
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2021 Type: Article Affiliation country: Italy