Some aspects of the marketing and the consumption of the prickly pear have lead to the possibility of producing fruit juices. Qualitative and quantitative identification of organic acids in different prickly pear juices has pointed out the importance of some acids in order to evaluate the differences among varieties. The organic acids have been determined by HPLC (high performance liquid chromatography).
|Titolo:||VARIETAL COMPARISON OF OPUNTIA FICUS-INDICA JUICES BY HPLC DETERMINATION OF ORGANIC ACIDS|
|Autori interni:||BARBAGALLO, Riccardo Nunzio|
|Data di pubblicazione:||1998|
|Rivista:||INDUSTRIE DELLE BEVANDE|
|Appare nelle tipologie:||1.1 Articolo in rivista|