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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...

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Detalles Bibliográficos
Autores principales: Rezaei, Mohammad, Alizadeh Khaledabad, Mohammad, Moghaddas Kia, Ehsan, Ghasempour, Zahra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
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

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