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    • Enzymatic liquefaction of apple pomace 

      Piątka, Dorota; Wilkowska, Agnieszka; Pogorzelski, Eugeniusz (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2010)
      Clarity is one of the most important quality criteria required in apple juices and wines. Haze formation during apple processing can be caused by homogalacturonan, rhamnogalacturonan, arabinogalactan, arabinan or ...