Tannins in fruit juices and their removal

© 2020 Chiang Mai University. Tannins are groups of phenolic compounds that cause astringency and turbidity in fruit juices. Many factors had an influence on the concentration of tannins in fruit juices, including cultivar, parts and maturity stages, as well as pH and viscosity of juices. Many metho...

Full description

Saved in:
Bibliographic Details
Main Authors: Trakul Prommajak, Noppol Leksawasdi, Nithiya Rattanapanone
Format: Journal
Published: 2020
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85078060914&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/68599
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University