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Turbidity,antioxidant compounds,color, and dynamics of clarification of bayberry juice using various polysaccharide-based clarifying agents |
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| Authors: | Hongji Chen Yixin Chen Xingqian Ye Donghong Liu Jianchu Chen |
| Affiliation: | 1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China |
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