Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices
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Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics.The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wineBioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners
P2860
Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices
description
im Februar 2014 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в лютому 2014
@uk
name
Physicochemical characterisati ...... nd colour properties of juices
@en
Physicochemical characterisati ...... nd colour properties of juices
@nl
type
label
Physicochemical characterisati ...... nd colour properties of juices
@en
Physicochemical characterisati ...... nd colour properties of juices
@nl
prefLabel
Physicochemical characterisati ...... nd colour properties of juices
@en
Physicochemical characterisati ...... nd colour properties of juices
@nl
P2093
P2860
P356
P1476
Physicochemical characterisati ...... nd colour properties of juices
@en
P2093
Aneta Wojdyło
Jan Oszmiański
Mirosława Teleszko
P2860
P304
P356
10.1111/IJFS.12490
P577
2014-02-05T00:00:00Z