EFFECT OF HEAT AND ENZYME TREATMENT ON YIELD, PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF JUICES FROM CHOKEBERRY MASH.
| Autor: | BOROWSKA, E. J.1 eulalia.borowska@uwm.edu.pl, SZAJDEK, A.2, CZAPLICKI, S.1 |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2009, Vol. 21 Issue 2, p197-209. 13p. 5 Charts, 3 Graphs. |
| Databáze: | Academic Search Ultimate |
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