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Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
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Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storage

Addie A van der Sluis1, Matthijs Dekker, Martinus A J S van Boekel

  • 1Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.

Journal of Agricultural and Food Chemistry
|February 17, 2005
PubMed

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