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Changes of phenolic compounds and antioxidant capacity in cocoa beans processing

✍ Scribed by Slavica Mazor Jolić; Ivana Radojčić Redovniković; Ksenija Marković; Đurđica Ivanec Šipušić; Karmela Delonga

Book ID
108828700
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
657 KB
Volume
46
Category
Article
ISSN
0950-5423

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Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage
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## Abstract The results of a study on the evolution of phenolic compounds, colour and antioxidant activity in two industrial red myrtle liqueurs during storage in bottles under different bottle headspace (constant or increasing) and exposure to light are reported. In the year of the study, the phen