Adsorptive recovery of phenolic compounds from apple juice

By Kammerer Dietmar   Saleh Zaid   Carle Reinhold   Stanley Roger  

European Food Research and Technology A, Vol. 224, Iss. 5, 2007-03 ,pp. : 605-613

Springer Publishing Company

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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

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Patulin Reduction in Apple Juice from Concentrate by UV Radiation and Comparison of Kinetic Degradation Models between Apple Juice and Apple Cider

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Journal of Food Protection, Vol. 75, Iss. 4, 2012-04 ,pp. : 717-724

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Ability of Inactivated Yeast Powder To Adsorb Patulin from Apple Juice

By Guo Caixia   Yue Tianli   Hatab Shaimaa   Yuan Yahong  

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Pasteurisation of Apple Juice by Using Microwaves

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

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