Retention and stability of phenolic compounds in pear (Pyrus communis L.) juices made by novel spiral filter press technology.
- DOI
- 10.1016/j.foodchem.2026.151058
- Published
- 2026-09-07
- Container
- Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151058,
title = {Retention and stability of phenolic compounds in pear (Pyrus communis L.) juices made by novel spiral filter press technology.},
author = {Dussling S and Bäumer V and Dreifke T and Schweiggert R and Steingass CB.},
year = {2026},
journal = {Food Chem},
doi = {10.1016/j.foodchem.2026.151058},
url = {https://doi.org/10.1016/j.foodchem.2026.151058}
}RIS
TY - JOUR TI - Retention and stability of phenolic compounds in pear (Pyrus communis L.) juices made by novel spiral filter press technology. AU - Dussling S AU - Bäumer V AU - Dreifke T AU - Schweiggert R AU - Steingass CB. PY - 2026 JO - Food Chem DO - 10.1016/j.foodchem.2026.151058 UR - https://doi.org/10.1016/j.foodchem.2026.151058 ER -
APA
S, D., V, B., T, D., R, S., & CB., S. (2026). Retention and stability of phenolic compounds in pear (Pyrus communis L.) juices made by novel spiral filter press technology.. Food Chem. https://doi.org/10.1016/j.foodchem.2026.151058
Source records
- europe-pmc · retrieved 2026-09-26T23:21:03.235Z