 | This user is a student editor in Food_Science/FDSC_2340_Cider_Prod_(Spring_2018). |
- ^ "Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing". Journal of Food Composition and Analysis. 21 (5): 396–401. 2008-08-01. doi:10.1016/j.jfca.2008.03.004. ISSN 0889-1575.
- ^ "Procyanidins are the most Abundant Polyphenols in Dessert Apples at Maturity". LWT - Food Science and Technology. 35 (3): 289–291. 2002-05-01. doi:10.1006/fstl.2001.0843. ISSN 0023-6438.
- ^ Kahle, Kathrin; Kraus, Michael; Richling, Elke (2005-08-01). "Polyphenol profiles of apple juices". Molecular Nutrition & Food Research. 49 (8): 797–806. doi:10.1002/mnfr.200500064. ISSN 1613-4133.
- ^ "Interactions between apple cell walls and native apple polyphenols: quantification and some consequences". International Journal of Biological Macromolecules. 29 (2): 115–125. 2001-08-20. doi:10.1016/S0141-8130(01)00155-6. ISSN 0141-8130.
- ^ Thompson-Witrick, Katherine A.; Goodrich, Katheryn M.; Neilson, Andrew P.; Hurley, E. Kenneth; Peck, Gregory M.; Stewart, Amanda C. (2014-10-15). "Characterization of the Polyphenol Composition of 20 Cultivars of Cider, Processing, and Dessert Apples (Malus × domestica Borkh.) Grown in Virginia". Journal of Agricultural and Food Chemistry. 62 (41): 10181–10191. doi:10.1021/jf503379t. ISSN 0021-8561.
- ^ Watson, Ben (2013-09-02). Cider, Hard and Sweet: History, Traditions, and Making Your Own (Third Edition). The Countryman Press. ISBN 9781581576894.
- ^ Micah, Martin; Padilla-Zakour; Gerling (Spring 2017). "Tannin Additions to Improve the Quality of Hard Cider Made from Dessert Apples" (PDF). Fruit Quarterly. 25: 25–28 – via New York State Horticultural Society.