Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits: Effect of processing on jam constituents

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2011-04, Vol.91 (6), p.1096-1102
Main Authors: Rababah, Taha M., Al-Mahasneh, Majdi A., Kilani, Isra, Yang, Wade, Alhamad, Mohammad N., Ereifej, Khalil, Al-u'datt, Muhammad
Format: Article
Language:English
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ISSN:0022-5142
DOI:10.1002/jsfa.4289