Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration
Sustainable processes accompanied by high extraction yields and minimized amounts of by-products are a major goal of current fruit juice production. Controlled degradation of cell wall polysaccharides, in particular pectin, may contribute to reduced emergence of side streams. Possible strategies for...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2023-01-01
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| Seri Bilgileri: | Current Research in Food Science |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2665927123000862 |
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