Abstract

Apples are amongst the most widely grown and widely consumed of temperate crops, taking second place only to grapes. The annual world apple crop is of the order of 40 million tons (Way and McLellan, 1989), of which at least five million tons is processed into juice (Possman, 1986). Fresh apple juice is a most unstable material both from the chemical and the microbiological point of view. Consequently, the distinct types of apple juice which are available on the market largely reflect the preservation technique used for their production.

Keywords

High Performance Liquid Chromatography Chlorogenic Acid Fruit Juice Apple Juice Quinic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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  • A. G. H. Lea

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