https://www.selleckchem.com/pr....oducts/tiplaxtinin-p
Different particle sizes in cloudy apple juice were obtained following filtration with different mesh sizes (100, 200, 300, and 400-mesh). The effects of cloud particle size on the stability, nutrient content, and volatile flavor of cloudy apple juice were evaluated. With increasing mesh number, particle size decreased (p less then 0.05) and particle shape changed. Particle size had an effect on volatile flavor compounds, especially nitrogen oxides, alcohols, and aromatic compounds. The content of pectin and total phenol dec
Like
Comment
Share
