Production of a low calorie mandarin juice by enzymatic conversion of constituent sugars to oligosaccharides and prevention of insoluble glucan formation
Crossref DOI link: https://doi.org/10.1007/s10529-014-1723-y
Published Online: 2014-11-09
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nguyen, Thi Thanh Hanh
Cho, Jae-Young
Seo, Ye-Seul
Woo, Hye-Jin
Kim, Hwa-Kyoung
Kim, Ghahyun J.
Jhon, Deok-Young
Kim, Doman
Text and Data Mining valid from 2014-11-09