The effect of enzymatic treatment on blackcurrant (Ribes...

Food Chemistry 2012 Vol. 130; Iss. 1

The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

Oskar Laaksonen, Mari Sandell, Emilia Nordlund, Raija-Liisa Heiniö, Hanna-Liisa Malinen, Mari Jaakkola, Heikki Kallio
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Volume:
130
Year:
2012
Language:
english
Pages:
11
DOI:
10.1016/j.foodchem.2011.06.048
File:
PDF, 884 KB
english, 2012
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