Effect of processing on quality attributes and phenolic profile of quince dried bar snack.
Carolina A TorresGloria SepúlvedaAnibal A Concha-MeyerPublished in: Journal of the science of food and agriculture (2019)
Although a minimum puree cooking time of 5 min was sufficient to obtain the highest concentration of most phenolics, p-coumaric acid showed a higher concentration after 20 min of cooking. © 2018 Society of Chemical Industry.
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