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

statement of authorship
Oskar Laaksonena, Rain Kuldjärv, Toomas Paalme, Mira Virkki, Baoru Yang
publisher
journal volume number month
vol. 233
year of publication
pages
p. 29-37 : ill
keyword
cultivar
hydroxycinnamic acids
ripening stage
ISSN
0308-8146
notes
Bibliogr.: p. 36-37
scientific publication
teaduspublikatsioon
classifier
1.1
kvartiil
Q1
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