Effect of the processing in the phenolic compounds content and antioxidant activity in apple wine/ <br> Efeito do processamento no teor de compostos fenólicos e na atividade antioxidante em fermentados de maçã
In the apple processing the phenolic compounds play a remarkable role in sensorial and functional aspects like color and flavor, and antioxidant activity, respectively. This work was done aiming to evaluate the effect of the different operations and the alcoholic fermentation in the phenol content a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2008-08-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/2718 |