Phenolic compounds in fermented apple juice: effect of apple variety and apple ripening index

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research

Original language	English
Title of host publication	Selected Topics in Food Biotechnology
Pages	43-50
Publication status	Published - 2011

OECD Field of Science

@inbook{3d9db65a8ec043d8933e2b4dac8643ac,

title = "Phenolic compounds in fermented apple juice: effect of apple variety and apple ripening index",

author = "Rita Riekstiņa-Dolģe and I. Aug{\v s}pole and E. Ungure and Elza Ungure and D. Seglina and Zanda Krūma and Daina Kārkliņa",

year = "2011",

language = "English",

pages = "43--50",

booktitle = "Selected Topics in Food Biotechnology",

}