Ciders as a source of bioactive compounds

dc.contributor.author	Czyżowska, Agata
dc.contributor.author	Nowak, Agnieszka
dc.contributor.author	Żaworonek, Marcin
dc.date.accessioned	2016-07-11T10:05:22Z
dc.date.available	2016-07-11T10:05:22Z
dc.date.issued	2015
dc.description.abstract	Poland 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.format	application/pdf
dc.identifier.citation	Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 71	pl_PL
dc.identifier.issn	2084-0136
dc.identifier.other	Brak expID
dc.identifier.uri	http://bacif.p.lodz.pl/
dc.language.iso	pl	pl_PL
dc.publisher	Lodz University of Technology Press	en_EN
dc.publisher	Wydawnictwa Politechniki Łódzkiej	pl_PL
dc.relation.ispartofseries	Biotechnology and Food Science;
dc.relation.ispartofseries	Zeszyty Naukowe Politechniki Łódzkiej	pl_PL
dc.title	Ciders as a source of bioactive compounds	en_EN
dc.type	Article	en_EN
dc.type	Artykuł	pl_PL

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