Effects of enzymatic clarification treatment on phenolic compounds of pummelo (Citrus grandis L. Osbeck) fruit juice

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Effects of enzymatic clarification treatment on phenolic compounds of pummelo (Citrus grandis L. Osbeck) fruit juice

Pummelo is known to be the largest of all citrus fruits, with expected ratio of 2:1 (w/v) of producing juice, is an attractive opportunity for Malaysia to expand pummelo’s influence and marketability over the international market of juices. However, in order to obtain a bright and clear product, the...

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Bibliographic Details
Main Authors:	Abdul Karim Shah, Nor Nadiah, Abdul Rahman, Russly, Shamsuddin, Rosnah, Mohd Adzahan, Noranizan
Format:	Conference or Workshop Item
Language:	English
Published:	Faculty of Engineering, Universiti Putra Malaysia 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/31419/ http://psasir.upm.edu.my/id/eprint/31419/1/ID%2031419.pdf

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