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Effects of various clarification treatments on phenolic compounds and color of apple juice

✍ Scribed by Jan Oszmiański; Aneta Wojdyło

Publisher
Springer
Year
2006
Tongue
English
Weight
302 KB
Volume
224
Category
Article
ISSN
0044-3026

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## Background: Changes in activity of polyphenol oxidase (ppo), peroxidase (pod) and β-glucosidase, individual phenolic compounds other than anthocyanins, total phenols, monomeric anthocyanins, polymeric color and instrumental color of strawberry pulps were assessed after high hydrostatic pressure