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Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices.
Food Chem. 2011 Jul 15;127(2):623-31. doi: 10.1016/j.foodchem.2011.01.056. Epub 2011 Jan 23.
Food Chem. 2011.
PMID: 23140709
Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice.
Oszmiański J, Wojdylo A, Kolniak J.
Oszmiański J, et al. Among authors: kolniak j.
J Agric Food Chem. 2009 Aug 12;57(15):7078-85. doi: 10.1021/jf900806u.
J Agric Food Chem. 2009.
PMID: 19572518
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