It has long been recognized that fermented food products possess
a characteristic but pleasant flavor. The use of such foods, however,
has been limited by the presence of ethanol. Thus the objective of
this research w ...
Methodology for characterization of the phenolic profile of
apple, pear and grape juice was developed. It utilized High
Performance Liquid Chromatography (HPLC) for separation of
individual phenolic compounds and Diod ...
Flavonols and ellagic acid compounds were characterized and measured in 55
experimental and commercial red raspberry juices by high performance liquid chromatography (HPLC) and diode array spectral techniques. Samples w ...