Transfer of ellagitannins to unclarified juices and purees in the processing of selected fruits of the Rosaceae family
Food Chemistry(2021)
摘要
•Fruit processing into juices and purees significantly modified the ET profiles of the products.•ET transfer to purees was two to six time greater as compared to juices.•Pomace from juice and puree production was found to be rich in oligomeric ETs.
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关键词
Transfer,Rosaceae,Ellagitaninns,Retention,Juice,Puree
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