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Autor:
Agnieszka Tkaczyńska, Elżbieta Rytel, Alicja Z. Kucharska, Joanna Kolniak‐Ostek, Anna Sokół‐Łętwska
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 7, Pp 4637-4655 (2024)
Abstract Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteu
Externí odkaz:
https://doaj.org/article/07b02b8ecc8d4fb389377d8db690bf96