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

Publié en ligne: 30 déc. 2015

Pages: 83 - 94

Reçu: 01 juin 2015

Accepté: 01 oct. 2015

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

Mots clés

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.