Effects of various clarification treatments on phenolic compounds and color of apple juice

By Oszmiański Jan   Wojdyło Aneta  

European Food Research and Technology A, Vol. 224, Iss. 6, 2007-04 ,pp. : 755-762

Springer Publishing Company

Access to resources Recommend Favorite

Pasteurisation of Apple Juice by Using Microwaves

By Cañumir J.A.   Celis J.E.   de Bruijn J.   Vidal L.V.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 5, 2002-08 ,pp. : 389-392

Academic Press

Access to resources Recommend Favorite

Effect of the Addition of Bentonite and Polyvinylpolypyrrolidone on the Colour and Long-term Stability of Red Wines

By Gómez-Plaza E.  

Journal of Wine Research, Vol. 11, Iss. 3, 2000-12 ,pp. : 223-231

Routledge Ltd

Access to resources Recommend Favorite

From Apple to Juice-The Fate of Polyphenolic Compounds

By Candrawinata Vincent I.   Golding John B.   Roach Paul D.   Stathopoulos Costas E.  

Food Reviews International, Vol. 29, Iss. 3, 2013-07 ,pp. : 276-293

Taylor & Francis Ltd

Access to resources Recommend Favorite

Hollow Fibre Ultrafiltration of Apple Juice: Macroscopic Approach

By Constenla D.T.   Lozano J.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 4, 1997-06 ,pp. : 373-378

Academic Press

Access to resources Recommend Favorite