Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)

Author: Silva Branca   Andrade Paula   Gonçalves Ana   Seabra Rosa   Oliveira Maria   Ferreira Margarida  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.218, Iss.4, 2004-03, pp. : 385-389

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