Interrelation between the effect of enzymatic clarification of apple juices and the amount and quality of polyphenols. Part II. Changes of polyphenols during the production of apple juice and their effect on pectinolysis
1989
L'etude a pour but d'evaluer les effets des transformations technologiques sur les modifications dans la fraction polyphenolique des jus de pommes, et la pectinolyse. Etude des formes polyphenoliques capables d'inhiber les enzymes pectinolytiques, inhibition de ces proprietes par differentes methodes, pour clarifier les jus
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