Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation

Orange juice is a rich source of bioactive compounds. Fermentation processes have been carried out in fruits, resulting in products with higher bioactive compound contents than the substrates. The aim of this study was to evaluate changes in phenolic acids, flavones and flavanone derivatives during...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Analytical methods 2016-01, Vol.8 (46), p.8151-8164
Hauptverfasser:	Oliveras-López, María-Jesús, Cerezo, Ana B, Escudero-López, Blanca, Cerrillo, Isabel, Berná, Genoveva, Martín, Franz, García-Parrilla, M. Carmen, Fernández-Pachón, María-Soledad
Format:	Artikel
Sprache:	eng
Schlagworte:	Biocompatibility Derivatives Fermentation Ferulic acid Juices Oranges Sinapic acid Substrates
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!