SCOPUS 정보 검색 플랫폼

European Food Research and Technology

Volumn 218, Issue 5, 2004, Pages 465-468

Effects of storage on quality of carrot juices produced with lactofermentation and acidification

(3) Demir, Nilay a Acar, Jale b Bahçeci, K Savaş b

a Plant Protection Research Institute (Turkey)

b HACETTEPE UNIVERSITY (Turkey)

Author keywords

Carrot juice; Citric acid addition; Lactofermentation; Storage; Total liquefaction

Indexed keywords

CONCENTRATION (PROCESS); ENZYME KINETICS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUEFACTION; ORGANIC ACIDS; PH EFFECTS; QUALITY CONTROL;

CARROT JUICE; CITRIC ACID ADDITION; LACTOFERMENTATION; STORAGE; TOTAL LIQEUFACTION;

FRUIT JUICES;

DAUCUS CAROTA;

EID: 21044442127 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-004-0883-8 Document Type: Article

Times cited : (37)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.