The content of substances which react with the Folin–Ciocalteu reagent decreased most in the liqueurs from black rose and blackcurrant, stored at a temperature of 30 C, even by more than 50% in comparison with the unstored samples.
The content of substances which react with the Folin–Ciocalteu reagent decreased most in the liqueurs from black rose and blackcurrant, stored at a temperature of 30 C, even by more than 50% in comparison with the unstored samples.