Thermal inactivation of strawberry polyphenoloxidase and its impact on anthocyanin and color retention in strawberry (Fragaria x ananassa Duch.) purees

Holzwarth, M; Korhummel, S; Kammerer, D R; Carle, R

English
Published: EUROPEAN FOOD RESEARCH AND TECHNOLOGY 1438-2377 1438-2385 209 Paper: DOI 10.1007/s00217-012-1852-2 2012
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    2020-09-27 23:27