Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage
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DOI: 10.1016/j.ifset.2016.12.007
Abstract: Abstract In the present study, a green tea extract (GTE) was used to enrich minimally processed apples by vacuum impregnation VI in order to obtain a nutritionally fortified product. Apples were impregnated with isotonic sucrose… read more here.
Keywords: apples impregnated; green tea; product; minimally processed ... See more keywords