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

标题
Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction
作者
关键词
Anthocyanin profile, Blanching, By-product, Colour extraction, Enzymes, Maceration temperature, Pomace
出版物
FOOD CHEMISTRY
Volume 217, Issue -, Pages 409-417
出版商
Elsevier BV
发表日期
2016-09-07
DOI
10.1016/j.foodchem.2016.08.121

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