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The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures.

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Title: The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures.
Authors: Marat, Natalia1, Narwojsz, Agnieszka1,2, Polak-Śliwińska, Magdalena1,2, Danowska-Oziewicz, Marzena1,2, marzena.danowska@uwm.edu.pl
Source: Applied Sciences (2076-3417); Dec2025, Vol. 15 Issue 23, p12506, 20p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 190530320
AccessLevel: 2
PubType: Academic Journal
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  Data: The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures.
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        Value: 10.3390/app152312506
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      – Code: eng
        Text: English
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        PageCount: 20
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      – TitleFull: The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures.
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            NameFull: Marat, Natalia
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            NameFull: Polak-Śliwińska, Magdalena
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              M: 12
              Text: Dec2025
              Type: published
              Y: 2025
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              Value: 23
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