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