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Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice

D. Furulyás

D. Furulyás

  • Szent István University, Faculty of Food Science, Department of Food PreservationBudapest, Hungary
  • Szent István University, Faculty of Food Science, Department of Applied ChemistryBudapest, Hungary
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Furulyás, D.
, 
F. Nyéki

F. Nyéki

Szent István University, Faculty of Food Science, Department of Food EngineeringBudapest, Hungary
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Nyéki, F.
, 
M. Stéger-Máté

M. Stéger-Máté

Szent István University, Faculty of Food Science, Department of Food PreservationBudapest, Hungary
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Stéger-Máté, M.
, 
É. Stefanovits-Bányai

É. Stefanovits-Bányai

Szent István University, Faculty of Food Science, Department of Applied ChemistryBudapest, Hungary
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Stefanovits-Bányai, É.
 and 
Sz. Bánvölgyi

Sz. Bánvölgyi

Szent István University, Faculty of Food Science, Department of Food EngineeringBudapest, Hungary
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Bánvölgyi, Sz.
  
Oct 10, 2017
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Published Online: Oct 10, 2017
Page range: 116 - 126
DOI: https://doi.org/10.1515/ausal-2017-0008
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© 2017 D. Furulyás et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
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English
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Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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