Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yiels and lower turbidity of elderberry juice

Anne-Katrine Regel Landbo; Karl Kaack; Anne Boye Strunge Meyer

Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yiels and lower turbidity of elderberry juice

Anne-Katrine Regel Landbo, Karl Kaack, Anne Boye Strunge Meyer

Danish Institute of Agricultural Sciences

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Innovative Food Science and Emerging Technologies
Volume	8
Issue number	1
Pages (from-to)	135-142
ISSN	1466-8564
Publication status	Published - 2007

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@article{6457d025ccca4ffcb9fa300a7da51732,

title = "Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yiels and lower turbidity of elderberry juice",

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

year = "2007",

language = "English",

volume = "8",

pages = "135--142",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier",

number = "1",

}

Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yiels and lower turbidity of elderberry juice. / Landbo, Anne-Katrine Regel; Kaack, Karl; Meyer, Anne Boye Strunge.
In: Innovative Food Science and Emerging Technologies, Vol. 8, No. 1, 2007, p. 135-142.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yiels and lower turbidity of elderberry juice

AU - Landbo, Anne-Katrine Regel

AU - Kaack, Karl

AU - Meyer, Anne Boye Strunge

PY - 2007

Y1 - 2007

M3 - Journal article

SN - 1466-8564

VL - 8

SP - 135

EP - 142

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

IS - 1

ER -