Characterization of enzyme-liquefied soursop (Annona muricata L.) puree
Soursop (Annona muricata L.) is a tropical fruit that undergoes rapid postharvest deterioration. Conversion into puree is a way to value add the fruit. Pectinex® Ultra SP-L, Celluclast® 1.5 L, and Fungamyl® 800 L (0–5% v/w) were used to treat fruit pulp and pectinase at 1.5% (v/w) concentration was...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73370/1/SOUR.pdf http://psasir.upm.edu.my/id/eprint/73370/ https://www.sciencedirect.com/science/article/abs/pii/S0023643818303335 |
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