ginjinha sour cherry liqueur
Selected indexed studies
- Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into liqueur. (Food Chem, 2016) [PMID:26948641]
- Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs. (Molecules, 2018) [PMID:30150590]
- Composition and antioxidant activity of red fruit liqueurs. (Food Chem, 2014) [PMID:24679815]
_Worker-drafted node — pending editorial review._
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Sources
- Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into liqueur. (2016) pubmed
- Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs. (2018) pubmed
- Composition and antioxidant activity of red fruit liqueurs. (2014) pubmed
- New grape stems-based liqueur: Physicochemical and phytochemical evaluation. (2016) pubmed
- Unveiling the effects of sieving and drying on ultrasound-assisted extraction of bioactive compounds from spent sour cherry pomace. (2025) pubmed