Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.
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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Main Authors: | , , , |
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Other Authors: | |
Format: | Parte de livro biblioteca |
Language: | English eng |
Published: |
2015-12-31
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Subjects: | Temperaturas, Antocianinas, Suco de uva., Uva, Armazenamento, Vitis Vinifera., Grapes, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1032715 |
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Summary: | 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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