The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis - Pap, Nora; Pongrácz, Eva; Jaakkola, Mari; Tolonen, Tiina; Virtanen, Vesa; Turkki, Auli; Horváth-Hovorka, Zsuzsanna; Vatai, Gyula; Keiski, Riitta L. (Elsevier, 2010)
Keywords: Re; mustaherukka; Ribes nigrum L.; mehut; käänteisosmoosi; ultrasuodatus; Ribes nigrum; ultrafiltration; reverse osmosis; flavonols; black currant; juices; anthocyanin; enzyme treatment; centrifucation; concentration