The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis - Concepedia

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The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis

39

Citations

23

References

2010

Year

Nóra Pap, Éva Pongrácz, Mari Jaakkola, Tiina Tolonen, Vesa Virtanen, Auli Turkki, Zsuzsanna Horváth-Hovorka, Gyula Vatai, Riitta L. Keiski

Journal of Food Engineering

Food ChemistryEnvironmental EngineeringReverse OsmosisFlavonol ContentPost-harvest PhysiologyPhytochemicalBlack Currant Juice

References

	Year	Citations

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