Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice

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Original language	English
Journal	Innovative Food Science and Emerging Technologies
Volume	5
Issue number	4
Pages (from-to)	503-513
ISSN	1466-8564
Publication status	Published - 2004

OpenUrl availability

@article{c3769ed980194549922001e420610989,

title = "Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice",

author = "Landbo, {Anne-Katrine Regel} and Meyer, {Anne Boye Strunge}",

year = "2004",

language = "English",

volume = "5",

pages = "503--513",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice

AU - Landbo, Anne-Katrine Regel

AU - Meyer, Anne Boye Strunge

PY - 2004

Y1 - 2004

M3 - Journal article

SN - 1466-8564

VL - 5

SP - 503

EP - 513

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

IS - 4

ER -