Chokeberry pomace valorization into food ingredients by enzyme-assisted extraction: Process optimization and product characterization

Published 2017 View Full Article

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Title
Chokeberry pomace valorization into food ingredients by enzyme-assisted extraction: Process optimization and product characterization
Authors
Keywords
Aronia melanocarpa, Berry pomace, Enzyme-assisted extraction, Process optimization, Antioxidant capacity, Phytochemical composition
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 105, Issue -, Pages 36-50
Publisher
Elsevier BV
Online
2017-06-21
DOI
10.1016/j.fbp.2017.06.001

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