Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice

International Journal of Food Science and Technology

Volumn 44, Issue 12, 2009, Pages 2342-2349

  Wang, Wei Dong ^a   Xu, Shi Ying ^a   Jin, Moon Kim ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Anthocyanin content; Blackberry; Clarity; Juice yield; Maceration enzymes; Polyphenolic content; Uniform design

Indexed keywords

RUBUS;

EID: 70450208964     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01637.x     Document Type: Article

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