Impact of Commercial Preparations of Pectinases on the Chemical Composition and Stability of Phenolic Compounds in Grape Juices

Documenti analoghi

• Chapter Fungal Pectinases in Food Technology
  di: Bassim Atta, Mohamed, et al.
  Pubblicazione: (2024)
• The Effects of Grape/Grape Products on Inflammatory and Oxidative Stress Markers: Systematic Review and Meta-Analysis of Randomized Controlled Trials
  di: Fereshteh Dehghani, et al.
  Pubblicazione: (2024)
• Mechanisms of Phenolic Compounds Release and Functional Property Enhancement Through Autochthonous Probiotic Fermentation of Qingjinju Puree
  di: Shuaiguang Liu, et al.
  Pubblicazione: (2025)
• Optimization of Extraction Conditions for Anthocyanin and Phenolic Compounds From Clitoria ternatea L. Assisted by Microwave and Enzyme Hydrolysis
  di: Kha Duyen Nguyen, et al.
  Pubblicazione: (2025)
• Recovery of Phenolic Compound and Chlorogenic Acid From Elsholtzia ciliata Leaves by Mild Thermal Pressure Extraction (mTPE) and Assessment of Antimicrobial Activity
  di: Nguyen Phuong Vi Truong, et al.
  Pubblicazione: (2025)