During storage at different temperatures, variations were observed
in the content of compounds reacting with the Folin–Ciocalteu
reagent. After 6 months, their concentrations in the samples of
liqueurs from mahonia, strawberries, cornelian cherry, sour cherry(liqueurs with sugar) and sloe (liqueurs with sugar) was higher
than before storage, and in the others there was a reduction in
the content in varying degrees, from 0%, to more than 50% in relation
to the initial values.
During storage at different temperatures, variations were observed
in the content of compounds reacting with the Folin–Ciocalteu
reagent. After 6 months, their concentrations in the samples of
liqueurs from mahonia, strawberries, cornelian cherry, sour cherry(liqueurs with sugar) and sloe (liqueurs with sugar) was higher
than before storage, and in the others there was a reduction in
the content in varying degrees, from 0%, to more than 50% in relation
to the initial values.
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