Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction

Publikation: Forskning - peer reviewTidsskriftartikel

DOI

OriginalsprogEngelsk
TidsskriftFood Chemistry
Vol/bind217
Sider (fra-til)409-417
Antal sider9
ISSN0308-8146
DOI
StatusUdgivet - 15 feb. 2017

    Forskningsområder

  • anthocyanin profile, blanching, by-product, colour extraction, enzymes, Maceration temperature, pomace

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