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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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Veröffentlicht in:J Food Sci Technol
Hauptverfasser: Shah, Nor Nadiah Abdul Karim, Rahman, Russly Abdul, Shamsuddin, Rosnah, Adzahan, Noranizan Mohd
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer India 2014
Schlagworte:
Online Zugang: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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