Effects of the treatment of apple pulp with liquefying enzymes on the aroma of apple juice.

L.H.D. Jenniskens, A.G.J. Voragen, W. Pilnik, M.A. Posthumus

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	70-92
Journal	Food Science and Technology = Lebensmittel-Wissenschaft und Technologie
Volume	24
Publication status	Published - 1991

Cite this

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title = "Effects of the treatment of apple pulp with liquefying enzymes on the aroma of apple juice.",

author = "L.H.D. Jenniskens and A.G.J. Voragen and W. Pilnik and M.A. Posthumus",

year = "1991",

language = "English",

volume = "24",

pages = "70--92",

journal = "Food Science and Technology = Lebensmittel-Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effects of the treatment of apple pulp with liquefying enzymes on the aroma of apple juice.

AU - Jenniskens, L.H.D.

AU - Voragen, A.G.J.

AU - Pilnik, W.

AU - Posthumus, M.A.

PY - 1991

Y1 - 1991

M3 - Article

SN - 0023-6438

VL - 24

SP - 70

EP - 92

JO - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

ER -