Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice
, , , et
10 oct. 2017
À propos de cet article
Publié en ligne: 10 oct. 2017
Pages: 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.
Furulyás, D.
Szent István University, Faculty of Food Science, Department of Food PreservationBudapest, Hungary
Szent István University, Faculty of Food Science, Department of Applied ChemistryBudapest, Hungary
Nyéki, F.
Szent István University, Faculty of Food Science, Department of Food EngineeringBudapest, Hungary
Stéger-Máté, M.
Szent István University, Faculty of Food Science, Department of Food PreservationBudapest, Hungary
Stefanovits-Bányai, É.
Szent István University, Faculty of Food Science, Department of Applied ChemistryBudapest, Hungary
Bánvölgyi, Sz.
Szent István University, Faculty of Food Science, Department of Food EngineeringBudapest, Hungary