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Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice
Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice
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Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

YI, Jianhua ; DING, Yong

Czech Journal of Food Sciences, 2014-01, Vol.32 (6), p.601-609 [Peer Reviewed Journal]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds
Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds
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Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds

MARTELO-VIDAL, María J. ; VÁZQUEZ, Manuel

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.37-47 [Peer Reviewed Journal]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Formation of carboxylic acids during degradation of monosaccharides
Formation of carboxylic acids during degradation of monosaccharides
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Formation of carboxylic acids during degradation of monosaccharides

Novotny, O.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Cejpek, K.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Velisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin

Czech Journal of Food Sciences, 2008-04, Vol.26 (2), p.113-131 [Peer Reviewed Journal]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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