Influence of enzymatic clarification, filtration, and pasteurization on ellagitannin and anthocyanin content in raspberry juices
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
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Influence of enzymatic clarification, filtration, and pasteurization on ellagitannin and anthocyanin content in raspberry juices ; day:11 ; month:10 ; year:2023 ; pages:1-9
European food research and technology ; (11.10.2023), 1-9
- Urheber
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Sójka, Michał
Nowakowska, Aleksandra
Hejduk, Agnieszka
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1007/s00217-023-04376-w
- URN
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urn:nbn:de:101:1-2023123121152483871571
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:20 MESZ
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Beteiligte
- Sójka, Michał
- Nowakowska, Aleksandra
- Hejduk, Agnieszka
- SpringerLink (Online service)
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