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Apple pomace liquefaction with pectinases and cellulases: analytical data of the corresponding juices
- Will, F., Bauckhage, K., Dietrich, H.
- European food research & technology 2000 v.211 no.4 pp. 291-297
- apple pomace, food processing, apple juice, polygalacturonase, food processing quality, juice quality, food composition, chemical composition, brix, viscosity, cellobiose, phenolic compounds, polyphenols, colloids, cellulases