Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview
Fei Wang,
Yao Wang,
Xinting Shen
et al.
Abstract:As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting their marketability. Among the most commonly used deacidification methods, chemical deacidification methods can neutralize fruit juice via the addition of a deacidification agent, while physical deacidification methods include freezin… Show more
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