Rowanberry Nectar—The Effect of Preparation Method, Sweetener Addition, and Storage Condition on Bioactive Compounds
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DOI: 10.3390/app152312674
Abstract: Rowanberries (Sorbus aucuparia) are valued for their high content of bioactive compounds. This study examined the effects of sweeteners (sucrose, xylitol, erythritol, steviol glycosides), fruit pulp preparation (fresh vs. steamed), and storage conditions (4 °C… read more here.
Keywords: rowanberry nectar; bioactive compounds; preparation; sweetener ... See more keywords