Autor:	Weronika Prochwicz Zagórska, Teresa Fortuna, Dorota Gałkowska
Jazyk:	angličtina
Rok vydání:	2010
Předmět:	strawberry jam fructose chemical composition Nutrition. Foods and food supply TX341-641
Zdroj:	Potravinarstvo, Vol 4, Iss 2, Pp 22-24 (2010)
Druh dokumentu:	article
ISSN:	1338-0230 1337-0960
DOI:	10.5219/46
Popis:	Four different commercially available strawberry jams with fructose were characterized in relation to acidity and reducing sugar, ash, micro- and macroelement contents. The results showed that the jams differed in active and total acidity, ash, as well as reducing sugar content. Differences between the jams were more pronounced for microelements than for macroelements. doi:10.5219/46
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/c2e563b8e09f431697f4856c5079b888 Zobrazit plný text záznamu View record in DOAJ