PHENOLICS OF APPLE, PEAR, AND WHITE GRAPE JUICES AND THEIR CHANGES WITH PROCESSING AND STORAGE - A REVIEW

被引：287

作者：

SPANOS, GA ^{[1
]}

WROLSTAD, RE ^{[1
]}

机构：

[1] OREGON STATE UNIV, DEPT FOOD SCI & TECHNOL, WIEGAND HALL, CORVALLIS, OR 97331 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 09期

关键词：

D O I：

10.1021/jf00021a002

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The phenolic composition of apple, pear, and white grape juices is reviewed. Attention is given to the importance of phenolics in fruit juices, the factors that affect the phenolic composition of fruit juices, and the improvements in the techniques that have been employed in the analysis of phenolics.

引用

页码：1478 / 1487

页数：10

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