"Yang, Baoru" - Selaus tekijän mukaan Turun ammattikorkeakoulu
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Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale
Laaksonen, Oskar; Mäkilä, Leenamaija; Jokinen, Mika; Metz, Tapio; Kallio, Heikki; Yang, Baoru (Springer, 2020)Blackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or + 4 °C for 1 year, and their sensory profles, chemical composition and rheological properties were ...