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Volumn 47, Issue 5, 2003, Pages 300-303
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Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice
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Author keywords
Anthocyanin; Clarification; Phenolic substances; Pomegranate juice
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Indexed keywords
2 PYRROLIDONE DERIVATIVE;
ANTHOCYANIN;
GELATIN;
PHENOL DERIVATIVE;
POVIDONE;
ARTICLE;
COLOR;
CONTROLLED STUDY;
DENSITY;
EXTRACTION;
FOOD ANALYSIS;
FOOD PROCESSING;
FOOD QUALITY;
FRUIT JUICE;
HUMAN;
NONHUMAN;
PH;
POMEGRANATE;
SEDIMENTATION;
TASTE;
TECHNIQUE;
TURBIDITY;
ANTHOCYANINS;
BEVERAGES;
COLOR;
CONSUMER SATISFACTION;
FOOD HANDLING;
FOOD-PROCESSING INDUSTRY;
HUMANS;
HYDROGEN-ION CONCENTRATION;
NEPHELOMETRY AND TURBIDIMETRY;
PHENOLS;
PUNICACEAE;
TASTE;
LYTHRACEAE;
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EID: 0242551450
PISSN: 0027769X
EISSN: None
Source Type: Journal
DOI: 10.1002/food.200390070 Document Type: Article |
Times cited : (106)
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References (20)
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