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The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis
Nora Pap, Eva Pongrácz, Mari Jaakkola, Tiina Tolonen, Vesa Virtanen, Auli Turkki, Zsuzsanna Horváth-Hovorka, Gyula Vatai, Riitta L. KeiskiVolume:
98
Year:
2010
Language:
english
Pages:
8
DOI:
10.1016/j.jfoodeng.2010.01.024
File:
PDF, 480 KB
english, 2010