Effect of UV-C and UV-B Treatment on Polyphenol Oxidase Activity and Shelf Life of Apple and Grape Juice

Category

Published in:

Innovative food science & emerging technologies
Vol. 26, H. December (2014), p. 498-504

Volume:

26

No.:

December

Date Issued:

2014

DOI:

10.1016/j.ifset.2014.05.014

Language:

English

Type of Resource:

Text

Keywords:

apple juice; grapejuice; polyphenol oxidase; shelf life; UV-B; UV-C

DDC subject of DNB:

540 Chemistry & allied sciences

Institution:

Max Rubner-Institut, Department of Food Technology and Bioprocess Engineering

Physical Location:

W2303