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Phenolic compounds participating in mulberry juice sediment formation during storage
The stability of clarified juice is of great importance in the beverage industry and to consumers. Phenolic compounds are considered to be one of the main factors responsible for sediment formation. The aim of this study is to investigate the changes in the phenolic content in clarified mulberry jui...
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| Pubblicato in: | J Zhejiang Univ Sci B |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Zhejiang University Press
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5633770/ https://ncbi.nlm.nih.gov/pubmed/28990376 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1631/jzus.B1600461 |
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