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1 Ergebnisse
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Effect of Support Matrix and Crosslinking Agents on Nutriti..:
Pâmela M. da Silva
;
Eli Emanuel Esparza-Flores
;
Anike H. Virgili
...
https://www.mdpi.com/2304-8158/12/21/3919. , 2023
Link:
https://doi.org/10.3390/foods12213919
RT Journal T1
Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:3dce54fd26e34975a7f5f6361a0fc853&Exemplar=1&LAN=DE A1 Pâmela M. da Silva A1 Eli Emanuel Esparza-Flores A1 Anike H. Virgili A1 Eliana W. de Menezes A1 Roberto Fernandez-Lafuente A1 Lucas Dal Magro A1 Rafael C. Rodrigues PB MDPI AG YR 2023 K1 pectinase K1 enzyme immobilization K1 orange juice K1 clarification K1 chitosan K1 silica K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/21/3919 LK http://dx.doi.org/https://doi.org/10.3390/foods12213919 DO https://doi.org/10.3390/foods12213919 SF ELIB - SuUB Bremen
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