Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice-Reference-Cited by-同舟云学术

Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice

Published:2018-06 Issue: Volume:92 Page:347-360
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lachowicz Sabina^ORCID,Oszmiański Jan,Kalisz Stanisław

Funder

National Research and Development Centre

Wroclaw Centre of Biotechnology

Publisher

Elsevier BV

Subject

Food Science

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