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dc.contributor.authorCzyżowska, Agata
dc.contributor.authorNowak, Agnieszka
dc.contributor.authorŻaworonek, Marcin
dc.date.accessioned2016-07-11T10:05:22Z
dc.date.available2016-07-11T10:05:22Z
dc.date.issued2015
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 71pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.description.abstractPoland is one of the main producers of apples in Europe. The major part is consumed fresh, while a smaller is processed into juices, concentrates, purees or wines. Recently also the production of cider started in Poland. This fermented drink is produced in countries with a long tradition of drinking cider from the so-called cider varieties of apples. In our country, these varieties are rare. Therefore, the aim of this work is to check the suitability of selected domestic varieties of apples for cider production and evaluate the content of polyphenol compounds.en_EN
dc.formatapplication/pdf
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titleCiders as a source of bioactive compoundsen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL


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