Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

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dc.contributor.authorLaaksonen O.
dc.contributor.authorMäkilä L.
dc.contributor.authorJokinen M.
dc.contributor.authorMetz T.
dc.contributor.authorKallio H.
dc.contributor.authorYang B.
dc.contributor.organizationfi=elintarviketieteet|en=Food Sciences|
dc.contributor.organization-code1.2.246.10.2458963.20.15178954341
dc.contributor.organization-code2606204
dc.converis.publication-id49505903
dc.converis.urlhttps://research.utu.fi/converis/portal/Publication/49505903
dc.date.accessioned2022-10-28T14:06:03Z
dc.date.available2022-10-28T14:06:03Z
dc.identifier.eissn1438-2385
dc.identifier.jour-issn1438-2377
dc.identifier.olddbid186258
dc.identifier.oldhandle10024/169352
dc.identifier.urihttps://www.utupub.fi/handle/11111/34986
dc.identifier.urlhttps://doi.org/10.1007/s00217-020-03601-0
dc.identifier.urnURN:NBN:fi-fe2021042713238
dc.language.isoen
dc.okm.affiliatedauthorLaaksonen, Oskar
dc.okm.affiliatedauthorMäkilä, Leenamaija
dc.okm.affiliatedauthorKallio, Heikki
dc.okm.affiliatedauthorYang, Baoru
dc.okm.discipline1182 Biochemistry, cell and molecular biologyen_GB
dc.okm.discipline1182 Biokemia, solu- ja molekyylibiologiafi_FI
dc.okm.internationalcopublicationnot an international co-publication
dc.okm.internationalityInternational publication
dc.okm.typeA1 ScientificArticle
dc.publisherSpringer
dc.publisher.countryGermanyen_GB
dc.publisher.countrySaksafi_FI
dc.publisher.country-codeDE
dc.relation.doi10.1007/s00217-020-03601-0
dc.relation.ispartofjournalEuropean Food Research and Technology
dc.source.identifierhttps://www.utupub.fi/handle/10024/169352
dc.titleImpact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale
dc.year.issued2020

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