The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis

Published 2010 View Full Article

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Title
The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 98, Issue 4, Pages 429-436
Publisher
Elsevier BV
Online
2010-01-30
DOI
10.1016/j.jfoodeng.2010.01.024

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