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Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice
Strychnos cocculoides fruit is an important food source for rural populations in Zimbabwe in times of scarcity. Its thick pulp tightly adheres to its seeds, causing pulp extraction constraints and waste during processing, leading to underutilisation. Therefore, pectinase maceration combined with hea...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097836/ https://www.ncbi.nlm.nih.gov/pubmed/30118502 http://dx.doi.org/10.1371/journal.pone.0202415 |