Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice.
Danshi ZhuChengcheng KouYusi ShenPushun XiXuehui CaoHe LiuJianrong LiPublished in: Journal of the science of food and agriculture (2020)
The flavor and colloidal properties of cloudy apple juice changed markedly during processing and the effect of each processing step was different. © 2020 Society of Chemical Industry.
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