2021
DOI: 10.1016/j.foodchem.2020.128335
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Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders

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Cited by 14 publications
(33 citation statements)
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“…The moisture content (Mc) was determined in duplicate (n = 2) [12] at 80 • C. The results were expressed as %.…”
Section: Physical Properties Moisture Contentmentioning
confidence: 99%
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“…The moisture content (Mc) was determined in duplicate (n = 2) [12] at 80 • C. The results were expressed as %.…”
Section: Physical Properties Moisture Contentmentioning
confidence: 99%
“…A statistically significantly lower content of polyphenols was noted when I-T was applied for drying (Table S1). Previously, an influence on the retention of polyphenolics during application of different drying techniques and selected types of carriers was noted for blackcurrant [14] and chokeberry [12] juices.…”
Section: Polyphenols Contentmentioning
confidence: 99%
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