Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings.

Vukoja, Josipa; Buljeta, Ivana; Ivic, Ivana; Simunovic, Josip; Pichler, Anita; Kopjar, Mirela

Vukoja, Josipa; Buljeta, Ivana; Ivic, Ivana; Simunovic, Josip; Pichler, Anita; Kopjar, Mirela.

Afiliação

Vukoja J; Faculty of Food Technology Osijek, F. Kuhaca 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia.
Buljeta I; Faculty of Food Technology Osijek, F. Kuhaca 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia.
Ivic I; Faculty of Food Technology Osijek, F. Kuhaca 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia.
Simunovic J; Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA.
Pichler A; Faculty of Food Technology Osijek, F. Kuhaca 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia.
Kopjar M; Faculty of Food Technology Osijek, F. Kuhaca 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia.

Foods ; 10(2)2021 Jan 26.

Article em En | MEDLINE | ID: mdl-33530336

Palavras-chave

blackberries; citrus fiber; color; disaccharides; phenols; volatiles

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Croácia

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