Effect of enzymatic treatment on the viscosity of raw juice and anthocyanins content in the microfiltrated blackberry juice-Reference-Cited by-同舟云学术

Effect of enzymatic treatment on the viscosity of raw juice and anthocyanins content in the microfiltrated blackberry juice

Published:2011-03 Issue:1-3 Volume:27 Page:37-41
ISSN:1944-3994
Container-title:Desalination and Water Treatment
language:en
Short-container-title:Desalination and Water Treatment

Author:

de Araujo Manuela Cristina Pessanha,Gouvêa Ana Cristina Miranda Senna,Couto Daniel Simões,Cabral Lourdes Maria Correa,de Oliveira Godoy Ronoel Luiz,Freitas Suely Pereira

Publisher

Informa UK Limited

Subject

Pollution,Ocean Engineering,Water Science and Technology

Link

http://www.tandfonline.com/doi/pdf/10.5004/dwt.2011.2042

Reference18 articles.

1. Oliveira, R. P., Nino, A. F. P. and Silva, F. O. X. 2004.Produção de mudas de amora-preta por meio de cultura de tecidos, 23Pelotas: Embrapa Clima Temperado.

2. AMORA-PRETA: NOVA OPÇÃO DE CULTIVO NO BRASIL

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