Your browser doesn't support javascript.
loading
Consecutive high-pressure and enzyme assisted fractionation of blackberry (Rubus fruticosus L.) pomace into functional ingredients: Process optimization and product characterization.
Kitryte, Vaida; Narkeviciute, Aiste; Tamkute, Laura; Syrpas, Michail; Pukalskiene, Milda; Venskutonis, Petras Rimantas.
Afiliación
  • Kitryte V; Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Lithuania.
  • Narkeviciute A; Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Lithuania.
  • Tamkute L; Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Lithuania.
  • Syrpas M; Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Lithuania.
  • Pukalskiene M; Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Lithuania.
  • Venskutonis PR; Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Lithuania. Electronic address: rimas.venskutonis@ktu.lt.
Food Chem ; 312: 126072, 2020 May 15.
Article en En | MEDLINE | ID: mdl-31893552
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Rubus Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: Lituania Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Rubus Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: Lituania Pais de publicación: Reino Unido