Improved Ultrafiltration for Color Reduction and Stabilization of Apple Juice

V. Gökmen, Z. Borneman, H.H. Nijhuis

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

Keywords

@article{b076fc43801b4f10bcda17de2b8df85b,

title = "Improved Ultrafiltration for Color Reduction and Stabilization of Apple Juice",

keywords = "Apple juice, Polyphenols laccase, Stabilization, Ultrafiltration",

author = "V. G{\"o}kmen and Z. Borneman and H.H. Nijhuis",

year = "1998",

doi = "10.1111/j.1365-2621.1998.tb15773.x",

language = "English",

volume = "63",

pages = "504--507",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley",

number = "3",

}

TY - JOUR

T1 - Improved Ultrafiltration for Color Reduction and Stabilization of Apple Juice

AU - Gökmen, V.

AU - Borneman, Z.

AU - Nijhuis, H.H.

PY - 1998

Y1 - 1998

KW - Apple juice

KW - Polyphenols laccase

KW - Stabilization

KW - Ultrafiltration

U2 - 10.1111/j.1365-2621.1998.tb15773.x

DO - 10.1111/j.1365-2621.1998.tb15773.x

M3 - Article

SN - 0022-1147

VL - 63

SP - 504

EP - 507

JO - Journal of Food Science

JF - Journal of Food Science

IS - 3

ER -