Effect of heat treatment and pectinase on the sensory profile of black currant (Ribes nigrum) juices

Oskar Laaksonen, Mari Sandell, Raija-Liisa Heiniö, Emilia Selinheimo, Hanna-Liisa Malinen, H. Kallio

Research output: Contribution to conferenceOther conference contributionScientific

Original languageEnglish
Publication statusPublished - 2010
MoE publication typeNot Eligible
EventA Sense of Quality: Fourth European Conference on Sensory and Consumer Research - Vitoria-Gasteiz, Spain
Duration: 5 Sep 20108 Sep 2010

Conference

ConferenceA Sense of Quality
CountrySpain
CityVitoria-Gasteiz
Period5/09/108/09/10

Cite this

Laaksonen, O., Sandell, M., Heiniö, R-L., Selinheimo, E., Malinen, H-L., & Kallio, H. (2010). Effect of heat treatment and pectinase on the sensory profile of black currant (Ribes nigrum) juices. A Sense of Quality, Vitoria-Gasteiz, Spain.