Technological Properties and Composition of Enzymatically Modified Cranberry Pomace
Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme<sup>®</sup> L, Pectinex<sup>®</sup> Ultra Tropical, Pectinex<sup>®</sup> Yieldmash Plus, and Celluclast<sup>®</sup> 1.5L (No...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2022-08-01
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| Reeks: | Foods |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2304-8158/11/15/2321 |
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