Influence of enzyme preparations with different specificities on apple juice indicators

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The aim of the study is to investigate the effect of enzymatic treatment of fruit and berry raw materials in the production of alcoholized juices, fruit drinks, wine materials on apple juice indicators.

Pectolytic complex, enzymes, β-glucanase, pectinase

Короткий адрес: https://sciup.org/140306127

IDR: 140306127   |   DOI: 10.36718/1819-4036-2024-6-206-211

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