id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-71780	Kuusi, Taina; Pajunen, Esko	Less grown apple varietes in juice production, and the influence of polyphenols and added ascorbic acid on the juice quality	1971	7	.pdf	application/pdf	2808	174	61	The browning of apple juice was influenced not only by the polyphenolase activity and the polyphenol concentration but also by the type of phenolic compounds. Two samples of apple juice were prepared of each variety and to one of these ascorbic acid, 100 mg/100 gof apples, (cf.	cache/afs-71780.pdf	txt/afs-71780.txt