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Apple pomace liquefaction with pectinases and cellulases: analytical data of the corresponding juices

Author:
Will, F., Bauckhage, K., Dietrich, H.
Source:
European food research & technology 2000 v.211 no.4 pp. 291-297
ISSN:
1438-2377
Subject:
apple pomace, food processing, apple juice, polygalacturonase, food processing quality, juice quality, food composition, chemical composition, brix, viscosity, cellobiose, phenolic compounds, polyphenols, colloids, cellulases
Agid:
3039222