Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Rural Sustainability Research
Volume 31 (2014): Issue 1 (July 2014)
Open Access
Phenolic Composition and Sensory Properties of Ciders Produced from Latvian Apples
Rita Riekstina-Dolge
Rita Riekstina-Dolge
,
Zanda Kruma
Zanda Kruma
,
Fredijs Dimins
Fredijs Dimins
,
Evita Straumite
Evita Straumite
and
Daina Karklina
Daina Karklina
| Jul 29, 2014
Rural Sustainability Research
Volume 31 (2014): Issue 1 (July 2014)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Jul 29, 2014
Page range:
39 - 45
DOI:
https://doi.org/10.2478/plua-2014-0005
Keywords
Apple variety
,
cider
,
phenolic compounds
,
sensory properties
© 2014 Latvia University of Agriculture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Rita Riekstina-Dolge
Department of Food Technology, LLU, Liela iela 2, Jelgava LV–3001, Latvia
Zanda Kruma
Department of Food Technology, LLU, Liela iela 2, Jelgava LV–3001, Latvia
Fredijs Dimins
Department of Chemistry, LLU, Liela iela 2, Jelgava LV–3001, Latvia
Evita Straumite
Department of Food Technology, LLU, Liela iela 2, Jelgava LV–3001, Latvia
Daina Karklina
Department of Food Technology, LLU, Liela iela 2, Jelgava LV–3001, Latvia