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...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2020
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| 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 |
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| Institution: | Chiang Mai University |