Influence of the postharvest processing method on polysaccharides and coffee beverages
✍ Scribed by Andréa Tarzia; Maria Brígida Dos Santos Scholz; Carmen Lúcia De Oliveira Petkowicz
- Book ID
- 108827471
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 692 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0950-5423
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## Abstract The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, mon
## Abstract Postharvest processing and storage not only influence the content and composition of flavonoids and phenolic acids in foodstuffs, thereby altering the amount of potentially bioavailable bioactive compounds, but can also modify their chemical form. Moreover, due to the intensive metaboli