EFFECT OF PLANT EXTRACT ADDITI VES ON THE CONTENT OF TOTAL POLYPHENOLS, ANTHOCYANINS, L-ASCORB IC ACID, AND ANTIOXIDANT CAPACITY OF BLACK CURRANT NECTARS

Authors :: Stanisław Kalisz
Iwona Ścibisz
Source :: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality.
Publication Year :: 2010
Publisher :: Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ, 2010.

Subjects :: Horticulture
Antioxidant capacity
Polyphenol
Chemistry
Industrial and Manufacturing Engineering
Food Science

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