Influence of enzymatic clarification, filtration, and pasteurization on ellagitannin and anthocyanin content in raspberry juices

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Location: Deutsche Nationalbibliothek Frankfurt am Main

Extent: 1 Online-Ressource.

Language: Englisch

Bibliographic citation: 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

Creator: Sójka, Michał
Nowakowska, Aleksandra
Hejduk, Agnieszka

Contributor: SpringerLink (Online service)

DOI: 10.1007/s00217-023-04376-w

URN: urn:nbn:de:101:1-2023123121152483871571

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:20 AM CEST

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Sójka, Michał
Nowakowska, Aleksandra
Hejduk, Agnieszka
SpringerLink (Online service)

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Influence of enzymatic clarification, filtration, and pasteurization on ellagitannin and anthocyanin content in raspberry juices

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