Open AccessPrevention of quality deterioration of concentrated blueberry juice by means of pH regulators during thermal treatment
Author(s) -
In Gyeong Lee,
Seo Cheol Min,
Hee Sun Kim,
Gwi Jung Han,
Myung Hwan Kim
Publication year - 2016
Publication title -
korean journal of food science and technology
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
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