Study on the Effects of Tannase on the De Astringency of Pomegranate Juice
Reducing the punicalagin content is an effective strategy for eliminating the astringency of pomegranate juice. In this study, pomegranate juice was used as the raw material, and tannase was applied to convert punicalagin into ellagic acid and gallic acid. The effects of tannase concentration, react...
Guardat en:
| Autors principals: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-03-01
|
| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/6/985 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|