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

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

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