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Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez
Grape syrup (Pekmez or Dooshab) is one of the nutritious products developed through grape processing. One of the main challenges in the industrial manufacture of this product is the utilization of traditional pekmez earth for tartaric acid adsorption. The objectives of this study were to investigate...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300086/ https://www.ncbi.nlm.nih.gov/pubmed/32566204 http://dx.doi.org/10.1002/fsn3.1586 |