Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

: Laaksonen O., Mäkilä L., Jokinen M., Metz T., Kallio H., Yang B.

Publisher: Springer

: 2020

: European Food Research and Technology

: European Food Research and Technology

: 10

: 1438-2385

DOI: https://doi.org/10.1007/s00217-020-03601-0

: https://doi.org/10.1007/s00217-020-03601-0

: https://research.utu.fi/converis/portal/detail/Publication/49505903