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

author
statement of authorship
Oskar Laaksonena, Rain Kuldjärv, Toomas Paalme, Mira Virkki, Baoru Yang
source
publisher
journal volume number month
vol. 233
year of publication
pages
p. 29-37 : ill
url
ISSN
0308-8146
notes
Bibliogr.: p. 36-37
scientific publication
teaduspublikatsioon
language
inglise
subject term
keyword
apple cider
cultivar
flavonoids
hydroxycinnamic acids
ripening stage
yeasts
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