Determination of simple sugars, malic acid and total phenolic compounds in apple pomace by infrared spectroscopy and PLSR
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02173.x/fullpdf
Reference45 articles.
1. Apple pomace: an enzyme system for producing aroma compounds from polyunsaturated fatty acids;Almosnino;Biotechnology Letters,1991
2. Production of Aspergillus niger pectolytic enzymes by solid state bioprocessing of apple pomace;Berovic;Journal of Biotechnology,1997
3. Hydrolytic enzyme production by Aspergillus awamori on grape pomace;Botella;Biochemical Engineering Journal,2005
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