"Yang, Baoru" - Selaus tekijän mukaan Turun ammattikorkeakoulu
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Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale
(Springer, 2020)Blackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or + 4 °C for 1 year, and their sensory profles, chemical composition and rheological properties were ...
