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The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase
The effect of pectinolytic enzyme preparation (PEP) produced by the fungus Thermomucor indicae-seudaticae-N31 (PEP-N31) on total phenolic content, concentrations of methanol and color of grape juice was studied. Positive results were found when PEP-N31 was used to extract phenolic compounds after th...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054552/ https://ncbi.nlm.nih.gov/pubmed/32180653 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04192-9 |
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