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

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Title
Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction
Authors
Keywords
Anthocyanin profile, Blanching, By-product, Colour extraction, Enzymes, Maceration temperature, Pomace
Journal
FOOD CHEMISTRY
Volume 217, Issue -, Pages 409-417
Publisher
Elsevier BV
Online
2016-09-07
DOI
10.1016/j.foodchem.2016.08.121

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