Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

✍ Scribed by Manuel Pinelo; Birgitte Zeuner; Anne S. Meyer

• Book ID: 113619954
• Publisher: Institution of Chemical Engineers
• Year: 2010
• Tongue: English
• Weight: 331 KB
• Volume: 88
• Category: Article
• ISSN: 0960-3085
• DOI: 10.1016/j.fbp.2009.03.005