Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment

Online veröffentlicht: 30. Dez. 2015

Seitenbereich: 83 - 94

Eingereicht: 01. Juni 2015

Akzeptiert: 01. Okt. 2015

DOI: https://doi.org/10.2478/johr-2015-0018

Schlüsselwörter

enzyme activity, plum, juice processing, degradation of anthocyanins, PPO activity

© 2015 Monika Zbrzeźniak et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.