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Andlauer Wilfried |
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| Title |
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Change of Ascorbic Acid and Phenolic Compounds During the Processing of Strawberries Puree and Juice |
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Hartmann A., Andlauer W., Patz C.-D., Ludwig H.D.M. |
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Fruit Processing - Flüssiges Obst, 2010, 3, 102-109 |
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| Abstract |
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In the present study, the influence of main processing steps on anthocyanins, polyphenols and ascorbic acid of strawberry juice and strawberry puree was investigated. |
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