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Technological aspects as the main impact on quality of quince liquors

Angel A Carbonell-Barrachina1, Przemysław J Szychowski1, María Verónica Vásquez1

  • 1Food Quality and Safety Group, Agro-Food Technology Department, Superior Polytechnic Engineering School, Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

Food Chemistry
|August 24, 2014
PubMed

Keywords:
Antioxidant activityCydonia oblonga MillerFlavan-3-olsFlavonolsHydroxycinnamic acidsLC–MS analysisMaceracionPolyphenols

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