Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry
Anthocyanin profiles and radical scavenging activity of Camarosa strawberry jams as affected by two processing methods (conventional/industrial) and storage conditions were evaluated. Industrial strawberry jam produced in a closed system with vacuum preserved the anthocyanin composition (the total c...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
|
| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/98127 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/98127 |