Laaksonen, O., Kuldjärv, R., Paalme, T., Virkki, M., Yang, B.

Impact of apple cultivar, ripening stage, fermentation type and yeaststrain on phenolic composition of apple ciders

author

Laaksonen, Oskar

Kuldjärv, Rain

Paalme, Toomas

Virkki, Mira

Yang, Baoru

statement of authorship

Oskar Laaksonena, Rain Kuldjärv, Toomas Paalme, Mira Virkki, Baoru Yang

source

Food chemistry

publisher

Elsevier

journal volume number month

vol. 233

year of publication

2017

pages

p. 29-37 : ill

url

https://doi.org/10.1016/j.foodchem.2017.04.067

subject term

siider

flavonoidid

orgaanilised ühendid

pärm

keyword

apple cider

cultivar

flavonoids

hydroxycinnamic acids

ripening stage

yeasts

ISSN

0308-8146

notes

Bibliogr.: p. 36-37

scientific publication

teaduspublikatsioon

classifier

1.1

Scopus

Journal metrics at Scopus

Article at Scopus

WOS

Journal metrics at WOS

Article at WOS

category (general)

Chemistry

Agricultural and biological sciences

category (sub)

Chemistry. Analytical chemistry

Agricultural and biological sciences. Food science

kvartiil

TTÜ department

keemia ja biotehnoloogia instituut

language

inglise

Laaksonen, O., Kuldjärv, R., Paalme, T., Virkki, M., Yang, B. Impact of apple cultivar, ripening stage, fermentation type and yeaststrain on phenolic composition of apple ciders // Food chemistry (2017) vol. 233, p. 29-37 : ill. https://doi.org/10.1016/j.foodchem.2017.04.067