Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice - Concepedia

Concepedia

Publication | Open Access

Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice

DOI Full Paper Access

43

Citations

22

References

2016

Year

Aysel Elik, Derya Koçak Yanık, Medeni Maskan, Fahrettin Göğüş

Journal of Food Science and Technology

Food ChemistryEvaporation RateEngineeringHealth SciencesBlueberry JuiceEnvironmental EngineeringWater PurificationFood ProcessingPost-harvest PhysiologyFood QualityChromatographyPhenolics Content

References

	Year	Citations

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