Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice

The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatograp...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Shah, Nor Nadiah Abdul Karim, Rahman, Russly Abdul, Shamsuddin, Rosnah, Adzahan, Noranizan Mohd
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2014
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4519445/
https://ncbi.nlm.nih.gov/pubmed/26243926
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1554-9
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