Effect of enzymes and clarifying agents on quality parameters of elderberry juice
Natural food colorants are usually used in concentrated form. Production of concentrate including enzymes, temperature, clarifying agents and mechanical operation may have significant influence on valuable components of the end product. In our study, we investigated the effects of two different pect...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2016
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| Sorozat: | Acta biologica Szegediensis
60 No. 1 |
| Kulcsszavak: | Természetes élelmiszer színezékek, Derítőszer |
| Online Access: | http://acta.bibl.u-szeged.hu/46267 |