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

Pubblicato online: 30 dic 2015

Pagine: 83 - 94

Ricevuto: 01 giu 2015

Accettato: 01 ott 2015

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

Parole chiave

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.