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Publicação
Flavan-3-ol composition of strawberries
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Orientador(es)
Resumo(s)
During processing and storage of strawberry-derived products (jams. juices, purees, etc) a change of colour takes place from the original bright red to a brown hue. Anthocyanin transformations and browning reactions involving either phenolic compounds or reducing sugar are responsible for this change.
Descrição
Palavras-chave
Strawberry varieties Flavan-3-ol composition HPLC-DAD-MS analysis Catechin-derived flavanols
Contexto Educativo
Citação
Lopes-da-Silva, M.F.; Santos-Buelga, C.; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T. (2004). Flavan-3-ol composition of strawberries. In Polyphenols Communications 2004. XXII International Conference on Polyphenols, Helsinki. p. 629-630.
Editora
Antti Hoikkala; Otto Soidinsalo (Editors)