文章基本信息

标题：PHYSICOCHEMICAL QUALITY OF SELECTED STRAWBERRY JAMS WITH FRUCTOSE
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作者：Dorota Gałkowska ; Teresa Fortuna ; Weronika Prochwicz Zagórska 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
期号：2
页码：22-24
DOI：10.5219/46
语种：English
出版社：Association HACCP Consulting
摘要：Four different commercially available strawberry jams with fructose were characterized in relation to acidity and reducing sugar, ash, micro- and macroelement contents. The results showed that the jams differed in active and total acidity, ash, as well as reducing sugar content. Differences between the jams were more pronounced for microelements than for macroelements. doi:10.5219/46
其他摘要：Four different commercially available strawberry jams with fructose were characterized in relation to acidity and reducing sugar, ash, micro- and macroelement contents. The results showed that the jams differed in active and total acidity, ash, as well as reducing sugar content. Differences between the jams were more pronounced for microelements than for macroelements. doi:10.5219/46
关键词：strawberry jam; fructose; chemical composition
其他关键词：strawberry jam;fructose;chemical composition