Chemical composition, antioxidant capacity and shelf life stability of blueberry and cranberry flavored maple sap water beverages (647.5)

Autor:	Guorong Wang, Juncai Hou, Helen Walsh, Ming Guo, Ning Liu, Elise Levin
Rok vydání:	2014
Předmět:	Maple Maple syrup Chemistry engineering.material Shelf life Biochemistry food.food law.invention Antioxidant capacity food law Genetics engineering Food science Reverse osmosis Molecular Biology Chemical composition Filtration Biotechnology
Zdroj:	The FASEB Journal. 28
ISSN:	1530-6860 0892-6638
DOI:	10.1096/fasebj.28.1_supplement.647.5
Popis:	Maple sap water is a by-product of reverse osmosis filtration of maple sap during the production of maple syrup. The objective of this study was to develop blueberry and cranberry flavored beverage...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4b59ab966a4eee5631f8977a8b029e77 https://doi.org/10.1096/fasebj.28.1_supplement.647.5 Zobrazit plný text záznamu Plný text