Changes in antioxidant activity and chemical composition of apple filllings after thermal processing and 6-month storage
The goal of the study was to determine the effect of thermal treatment and 6-months storage on antioxidant activity and chemical composition of heat-stable apple fillings. The aim was fully accomplished by analyzing apple fillings prepared in laboratory conditions under atmospheric pressure from ase...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871503127C.pdf |