application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice
Journal of the science of food and agriculture, 2014-08, Vol.94 (11), p.2345-2356 [Peer Reviewed Journal]2014 Society of Chemical Industry ;2014 Society of Chemical Industry. ;Copyright John Wiley and Sons, Limited Aug 2014 ;ISSN: 0022-5142 ;EISSN: 1097-0010 ;DOI: 10.1002/jsfa.6612 ;PMID: 24515522 ;CODEN: JSFAAE
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