The influence of total phenolic content on sensory profiles of extracts from freeze-dried black chokeberry and black currant fruits and pomaces

Sylwia Sady , Maria Sielicka


Publication typeOriginal work published as abstract
Author Sylwia Sady (WT / KPPJ)
Sylwia Sady,,
- Department of Natural Science and Quality Assurance
, Maria Sielicka (WT / KTAS)
Maria Sielicka,,
- Department of Food Commodity Science
Publication size in sheets0.3
Book Malik Alicja, Sójka Michał (eds.): Biologically Active Compounds in Food. 2nd International Conference, 9-10 November 2017, Łódź, Poland. Book of abstracts, 2017, Polskie Towarzystwo Technologów Żywności. Oddział Łódzki, ISBN 978-83-949548-0-2, 104 p.
Keywords in Englishblack chokeberry, black currant, QDA, total phenolic content
Languageen angielski
Not used for evaluationyes
Score (nominal)0
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