Zhang Lixia, Zhou Jianzhong, Liu Hongjin, Huang Kaihong, Gu Zhenxin. Process optimization of preparation of clarified blackberry juice using two commercial enzymes[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2010, 26(10): 372-376.
    Citation: Zhang Lixia, Zhou Jianzhong, Liu Hongjin, Huang Kaihong, Gu Zhenxin. Process optimization of preparation of clarified blackberry juice using two commercial enzymes[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2010, 26(10): 372-376.
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    Process optimization of preparation of clarified blackberry juice using two commercial enzymes

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      • Abstract
    • The aim of this study was to optimize parameters (enzyme additive amount, enzyme hydrolyzing time and enzyme hydrolyzing temperature) for enhancing the blackberry juice yield by using response surface method (RSM) with the treatment of the mixture of pect
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