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    • Enzymatic liquefaction of apple pomace 

      Piątka, Dorota; Wilkowska, Agnieszka; Pogorzelski, Eugeniusz (Lodz University of TechnologyPolitechnika Łódzka, 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 ...