Improved ultrafiltration for color reduction and stabilization of apple juice

Journal of Food Science

Volumn 63, Issue 3, 1998, Pages 504-507

  Gökmen, Vural ^b   Borneman, Zandrie ^a   Nijhuis, Herry H ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Apple juice; Polyphenols laccase; Stabilization; Ultrafiltration

Indexed keywords

EID: 2642641322     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15773.x     Document Type: Article

References (23)

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