Simultaneous treatment of acerola mash by ultrasound and pectinase preparation in acerola juice processing: optimization of the pectinase concentration and pectolytic time by response surface methodology.
果胶酶
化学
食品科学
果胶
响应面法
纤维素酶
作者
B. K. Dang,T. V. Huynh,Van Viet Man Le
出处
期刊:international food research journal日期:2012-01-01卷期号:19 (2): 509-513被引量:6