The influence of wild rose extract on the color of cloudy apple juice

Inga Klimczak , Anna Gliszczyńska-Świgło

Abstract

n/a
Author Inga Klimczak (WT / KTAS)
Inga Klimczak,,
- Department of Food Commodity Science
, Anna Gliszczyńska-Świgło (WT / KTiAI)
Anna Gliszczyńska-Świgło,,
- Department of Technology and Instrumental Analysis
Pages1-1
Publication size in sheets0.3
Book Proceedings of the 10th International Conference on Research in Engineering, Science and Technology, 2020, Diamond Scientific Publication, ISBN 978-609-8239-95-9, 13 p.
Keywords in Polishstabilnośc barwy, brązowienie enzymatyczne, ekstrakty roślinne, polifenylooksydaza, sok niepasteryzowany
Keywords in Englishbrowning index; color stability; enzymatic browning, plant extract, polyphenoloxidase, unpateurised juice
URL https://www.dpublication.com/wp-content/uploads/2020/02/8-13988.pdf
Languageen angielski
Not used for evaluationyes
Score (nominal)0
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