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2016•Food ChemistryRequires access

Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction

Michael Rajeev Vagiri, Martin Jensen

Open publisher page 90 citations

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Key concepts: Pomace, Maceration (sewage), Food science, Chemistry, Anthocyanin, Berry, Botany, Biology

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Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction — Research Paper | ScholarLens