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Process optimization for enzyme aided clarification of watermelon juice
Watermelon juice was exposed to the enzyme masazyme at varying enzyme concentrations (0.01–0.1 % w/w) and different time (20–120 min) and temperature (30–50 °C) combinations. The effects of the treatments on selected responses (juice recovery, total dissolved solids (TDS), viscosity, turbidity, clou...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2012
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190246/ https://ncbi.nlm.nih.gov/pubmed/25328188 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0720-1 |
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