Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion
Sour cherry (Prunus cerasus L.) is rich in polyphenols, and like its processed products, is especially rich in anthocyanins. We have applied HPLC, spectrophotometric and on-line antioxidant detection methods to follow the fate of cherry antioxidants during an entire multi-step industrial-scale proce...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2013-07-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464613001357 |