Optimization of enzymatic treatment to produce yacon juice clarified by microfiltration with high levels of chlorogenic acid and fructooligosaccharides

Maria de Fátima Gomes da Silva, Ana Paula Dionísio, Fernando Antonio Pinto de Abreu, Claudia Oliveira Pinto, Lorena Mara Alexandre e Silva, Edy Sousa de Brito, Nedio Jair Wurlitzer, Ana Carolina Viana de Lima, Sueli Rodrigues, Wesley Faria Gomes, Dorasilvia Ferreira Pontes
  • Journal of Food Processing and Preservation, April 2018, Wiley
  • DOI: 10.1111/jfpp.13641

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http://dx.doi.org/10.1111/jfpp.13641

The following have contributed to this page: Dr Edy Brito

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