Influence of processing and storage on the phenolic composition of apple, pear and white grape juice
Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic p...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27130 |