Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces

Data publikacji: 08 maj 2018

Zakres stron: 97 - 102

Otrzymano: 13 lis 2016

Przyjęty: 23 lis 2017

DOI: https://doi.org/10.2478/prolas-2018-0016

Słowa kluczowe

vacuum cooking, vitamin C, total phenols, anthocyanins, total carotenes, antiradical activity (2,2-diphenil-1-picrylhydrazyl, DPPH)

© 2018 Liene Ozola et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.