The Quality of Mulberry Juice as Affected by Enzyme Treatments
This study was conducted to investigate the effects of commercial enzymes on the extraction yield and the quality of mulberry juice. A mulberry mash was separately treated with two enzymes, namely Pectinex Ultra SP-L and Viscozyme L for different incubation times from 60 to 240 min. Determination of...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-05-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2306-5710/4/2/41 |