Optimization of Pectinase and Hemicellulase Complex Enzymatic Hydrolysis for the Preparation of Feijoa Fruit Juice
To reduce the negative effects of pectin and hemicellulose in the cell wall of feijoa fruit on fruit juice quality, and improve the juice yield, the effects of the enzyme ratio (hemicellulose and pectinase), the enzyme amount, temperature, and time on the juice yield and soluble solids of "Unique U-...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado: |
The editorial department of Science and Technology of Food Industry
2024-02-01
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| Series: | Shipin gongye ke-ji |
| Assuntos: | |
| Acceso en liña: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030157 |
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