Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice
, , , oraz
10 paź 2017
O artykule
Data publikacji: 10 paź 2017
Zakres stron: 116 - 126
DOI: https://doi.org/10.1515/ausal-2017-0008
Słowa kluczowe
© 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