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The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage.
Heliyon. 2023 May 3;9(5):e15959. doi: 10.1016/j.heliyon.2023.e15959. eCollection 2023 May.
Heliyon. 2023.
PMID: 37215818
Free PMC article.
Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages.
Amundsen M, Hykkerud AL, Kelanne N, Tuominen S, Schmidt G, Laaksonen O, Yang B, Martinussen I, Jaakola L, Aaby K.
Amundsen M, et al.
Foods. 2023 May 26;12(11):2154. doi: 10.3390/foods12112154.
Foods. 2023.
PMID: 37297398
Free PMC article.
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