(Q104838311)

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Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice

article by Vural Gökmen et al published 5 March 2003 in European Food Research and Technology

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Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice (English)

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http://api.crossref.org/works/10.1007%2Fs002170100354

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(2E)-2-hydroxycinnamic acid

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Vural Gökmen

1

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http://api.crossref.org/works/10.1007%2Fs002170100354

Nevzat Artık

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2

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http://api.crossref.org/works/10.1007%2Fs002170100354

Jale Acar

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3

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http://api.crossref.org/works/10.1007%2Fs002170100354

Nermin Kahraman

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4

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http://api.crossref.org/works/10.1007%2Fs002170100354

Ender Poyrazoğlu

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5

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http://api.crossref.org/works/10.1007%2Fs002170100354

publication date

5 March 2003

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number of pages

6

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European Food Research and Technology

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volume

213

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issue

3

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page(s)

194-199

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http://api.crossref.org/works/10.1007%2Fs002170100354

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DOI

10.1007/S002170100354

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(Q104838311)

Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice

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