Influence of different pectinolytic enzymes on bioactive compound content, antioxidant potency, colour and turbidity of chokeberry juice
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1438-2385
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Influence of different pectinolytic enzymes on bioactive compound content, antioxidant potency, colour and turbidity of chokeberry juice ; day:7 ; month:6 ; year:2018 ; pages:1-14
European food research and technology ; (7.6.2018), 1-14
- Klassifikation
-
Hauswirtschaft und Familienleben
- Urheber
-
Lachowicz, Sabina
- Beteiligte Personen und Organisationen
-
Oszmiański, Jan
Kolniak-Ostek, Joanna
SpringerLink (Online service)
- DOI
-
10.1007/s00217-018-3103-7
- URN
-
urn:nbn:de:101:1-2018081218504530132056
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:32 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Lachowicz, Sabina
- Oszmiański, Jan
- Kolniak-Ostek, Joanna
- SpringerLink (Online service)
Ähnliche Objekte (12)
Colour, Wavelength and Turbidity in the Light of Goethe’s Colour Studies
Colour influences sensory perception and liking of orange juice
Effect of pretreatment on bioactive compounds in wild rocket juice
Chapter X. Intellectual turbidity
Stability of bioactive compounds and antioxidant activity in rosehip juice (Rosa spp.)
Dual-frequency ADCPs measuring turbidity
JUICe
JUice
Juice
GMDH algorithms applied to turbidity forecasting
Albumin turbidity reaction of blood serum
High-resolution simulations of turbidity currents
Colour, Wavelength and Turbidity in the Light of Goethe’s Colour Studies
Colour influences sensory perception and liking of orange juice
Effect of pretreatment on bioactive compounds in wild rocket juice
Chapter X. Intellectual turbidity
Stability of bioactive compounds and antioxidant activity in rosehip juice (Rosa spp.)
Dual-frequency ADCPs measuring turbidity
JUICe
JUice
Juice
GMDH algorithms applied to turbidity forecasting
Albumin turbidity reaction of blood serum
High-resolution simulations of turbidity currents
Colour, Wavelength and Turbidity in the Light of Goethe’s Colour Studies
Colour influences sensory perception and liking of orange juice
Effect of pretreatment on bioactive compounds in wild rocket juice
Chapter X. Intellectual turbidity
Stability of bioactive compounds and antioxidant activity in rosehip juice (Rosa spp.)
Dual-frequency ADCPs measuring turbidity
JUICe
JUice
Juice
GMDH algorithms applied to turbidity forecasting
Albumin turbidity reaction of blood serum