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Effect of pectinase treatment and concentration of litchi juice on quality characteristics of litchi juice
Litchi (Litchi chinensis L) juice concentrate was prepared from pulp extracted from ripe fruits. Clarification of litchi pulp was optimized using pectinase at different concentrations. Litchi pulp treated with pectinase enzyme facilitated the removal of insoluble solids and extraction of juice. Vacu...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer-Verlag
2010
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550965/ https://ncbi.nlm.nih.gov/pubmed/23572631 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0023-3 |
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