Influence of common and excessive enzymatic treatment on juice yield and anthocyanin content and profile during bilberry (Vaccinium myrtillus L.) juice production
Crossref DOI link: https://doi.org/10.1007/s00217-016-2722-0
Published Online: 2016-06-11
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Heffels, Peter
Bührle, Franziska
Schieber, Andreas
Weber, Fabian http://orcid.org/0000-0003-0830-6461
Funding for this research was provided by:
Bundesministerium fur Wirtschaft und Technologie (AiF 16645 N)
License valid from 2016-06-11