Open AccessPrevention of quality deterioration of concentrated blueberry juice by means of pH regulators during thermal treatment
Author(s) -
이인경,
민세철,
김희선,
한귀정,
김명환
Publication year - 2016
Publication title -
han-guk sikpum gwahakoeji/han'gug sigpum gwahag hoeji/han-guk sikpum gwahak hoeji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2016.48.5.496
Subject(s) - chemistry , dpph , food science , tyrosinase , elastase , biochemistry , antioxidant , enzyme