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
https://www.scopus.com/sourceid/24039
https://www.scopus.com/record/display.uri?eid=2-s2.0-85018508930&origin=inward&txGid=7da2f43fec0e33b4a39488c659136c95
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20CHEM&year=2023
https://www.webofscience.com/wos/woscc/full-record/WOS:000402343100004
category (general)
Chemistry
Keemia
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
category (sub)
Chemistry. Analytical chemistry
Keemia. Analüütiline keemia
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise