EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.213, no.3, pp.194-199, 2001 (Peer-Reviewed Journal)
Article / Article
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Science Citation Index Expanded, Scopus
patulin, phenolic compounds, organic acids, apple juice, clarification techniques, FUMARIC-ACID, STORAGE
The purpose of this study was to investigate the comparative clarification techniques in apple juice processing and their effects on the patulin content and some other quality parameters including phenolic compounds and organic acids.