Afișare rezultate

Jam processing effects on ascorbic acid, phenolic compounds and enzymatic activities in sour cherry fruits

Băetu Alina-Ludmila1, Patraș Antoanela2, Băetu Mihai-Marius1, Ghendov-Moşanu Aliona3

1 Research Station for Viticulture and Enology, Blaj, 3 Technical University of Moldova

Modern Technologies in the Food Industry

2016. Chisinau, Republic of Moldova. .

Disponibil online 25 July, 2019. Descarcări-4. Vizualizări-732

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Stability of ascorbic acid during apple processing

Barcan (Băetu) A.-L.1, Patraș Antoanela1, Sturza Rodica2, Ghendov-Moşanu Aliona2, Băetu Mihai-Marius1

2 Technical University of Moldova

Modern Technologies in the Food Industry

2014. Chisinau, Republic of Moldova. .

Disponibil online 31 March, 2020. Descarcări-3. Vizualizări-590

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