Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
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Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
description
article
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wetenschappelijk artikel
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наукова стаття, опублікована в листопаді 2015
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name
Influence of different berry t ...... colored grape juice production
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Influence of different berry t ...... colored grape juice production
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type
label
Influence of different berry t ...... colored grape juice production
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Influence of different berry t ...... colored grape juice production
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prefLabel
Influence of different berry t ...... colored grape juice production
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Influence of different berry t ...... colored grape juice production
@nl
P50
P1476
Influence of different berry t ...... colored grape juice production
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P2093
Donato Colangelo
Vincenzo Gerbi
P304
P356
10.1016/J.FOODRES.2015.08.027
P577
2015-11-01T00:00:00Z