Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-19116
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von Apfelsäften
Authors : Häfele, Martin
Flüeler, Thomas
Gerber, Oliver
Chetschik, Irene
Casty, Bettina
Daniel, Z'graggen
Konrad, Bernath
Hühn, Tilo
et. al : No
DOI : 10.21256/zhaw-19116
Published in : Flüssiges Obst
Volume(Issue) : 2019
Issue : 11
Pages : 388
Pages to: 392
Issue Date: Nov-2019
Publisher / Ed. Institution : Confructa Medien
ISSN: 0015-4539
Language : German
Subjects : Rhabarbersaft; Apfelsaft; Ascorbinsäure; Enzym-Kontrolle; Farb- und Gerbstoffe
Subject (DDC) : 663: Beverage technology
URI: https://digitalcollection.zhaw.ch/handle/11475/19116
Fulltext version : Published version
License (according to publishing contract) : Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Published as part of the ZHAW project : Entwicklung eines Antioxidationsmittels für die Verarbeitung von frischen Früchten und Gemüse auf Basis von Rhabarbersaft
Appears in Collections:Publikationen Life Sciences und Facility Management

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