Process Parameter Optimization for Pectinase Hydrolysis Followed by Microwave Treatment for Promoting Dissolution of Grape Skin Anthocyanins in Grape Juice Processing
SUN Li-na，MIRIAYI Yilixiati，WU Xiao-juan，QI Yan-long，FENG Zuo-shan
FOOD SCIENCE . 2011, (16): 36 -40 .  DOI: 10.7506/spkx1002-6630-201116008