Using a red‐fleshed and six varieties of thinned young apple to make juice and their phytochemicals characterization-Reference-Cited by-同舟云学术

Using a red‐fleshed and six varieties of thinned young apple to make juice and their phytochemicals characterization

Published:2021-02-20 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Yang Yu¹,Zhao Pengtao¹²,Wang Xiaoyu¹²^ORCID,Cui Guangxin³,Guo Yurong¹²^ORCID

Affiliation:

1. College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an China

2. Engineering Research Center of High Value Utilization of Western China Fruit Resources Ministry of Education National Research & Development Center of Apple Processing Technology Xi’an China

3. College of Horticulture Northwest A&F University Yangling China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15361

Reference48 articles.

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5. Effect of gelatin on apple juice turbidity;Benitez E. I.;Latin American Applied Research,2007

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