| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404926 | LWT - Food Science and Technology | 2013 | 6 Pages |
Abstract
⺠Rhubarb stalks are easily processed into juice. ⺠The juice is characterised by a high acidity, low sugar contents, and a curious mineral composition. ⺠Secondary plant metabolites like polyphenols and anthocyanins are present in low concentrations. ⺠Valuable ingredients can be increased by the use of a special mash treatment. ⺠This enhancement may be economically questionable.
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Authors
Frank Will, Helmut Dietrich,