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VARIATION OF SUGARS AND ACIDS DURING RIPENING OF PEARS AND IN THE PRODUCTION AND STORAGE OF PEAR CONCENTRATE

โœ Scribed by I. AKHAVAN; R. E. WROLSTAD

Book ID
108804296
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
351 KB
Volume
45
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

Changes in catechins and hydroxycinnamic
Changes in catechins and hydroxycinnamic acid derivatives during development of apples and pears
โœ Hans-Dieter Mosel; Karl Herrmann ๐Ÿ“‚ Article ๐Ÿ“… 1974 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 304 KB

## Abstract We used quantitative methods to show that there are changes in the concentrations of catechins and hydroxycinnamic acids during the development of apples and pears. First, the concentrations of the phenolic compounds rise sharply until an age of about 2 to 3 months and then the catechi