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Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.
Authors
M. S. LIMA
P. M. C. LIMA
C. V. S. PADILHA
G. E. PEREIRA
Publication date
30 March 2016
Publisher
Abstract
The objective of this study was to analyze the storage temperatures on anthocyanins content of grape juices bottled hot, simulating inadequate cooling and storage conditions
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Repository Open Access to Scientific Information from Embrapa
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oai:www.alice.cnptia.embrapa.b...
Last time updated on 18/08/2016
Repository Open Access to Scientific Information from Embrapa
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:www.alice.cnptia.embrapa.b...
Last time updated on 18/08/2016
