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This document discusses a study on the impact of commercial pectolytic enzymes on properties of white dragon fruit juice. Specifically, it examines the effects of two commercial enzyme preparations - Pectinex Ultra SP-L and Pectinex CLEAR - on the chemical composition, vitamin C content, and total polyphenols of white dragon fruit juice. The study finds that enzymatic treatment leads to higher protein content in the juice treated with Pectinex CLEAR. It also finds that phenolic amounts were slightly higher,

Author

Nguyễn Quang

Language

EN