Protease-Assisted Clarification of Black Currant Juice: Synergy with Other Clarifying Agents and Effects on the Phenol Content-Reference-Cited by-同舟云学术

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Protease-Assisted Clarification of Black Currant Juice: Synergy with Other Clarifying Agents and Effects on the Phenol Content

Published:2006-08-05 Issue:18 Volume:54 Page:6554-6563
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Landbo Anne-Katrine R.¹,Pinelo Manuel¹,Vikbjerg Anders F.¹,Let Mette B.¹,Meyer Anne S.¹

Affiliation:

1. Food Biotechnology and Engineering Group, BioCentrum-DTU, Building 221, Technical University of Denmark, DK-2800 Lyngby, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060008d

Reference24 articles.

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Impact of alternative and thermal preservation on microbiological, enzymatical, and chemical properties of blackcurrant juice;European Food Research and Technology;2024-05-28

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