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Preparation of High Quality Pumpkin Juice by an Enzymatic Liquefaction Technique

Preparation of High Quality Pumpkin Juice by an Enzymatic Liquefaction Technique Lan Qin, Shiying Xu and Zhang Wang School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu, China. Tab1. The enzyme activities of different commercial enzymatic preparations.

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Pumpkin juice - PowerPoint PPT Presentation

Preparation of High Quality Pumpkin Juice by an Enzymatic Liquefaction Technique