Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.
Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.
Author(s): PADILHA, C. V. S.; LIMA, M. S.; PEREIRA, G. E.; LIMA, P. M. C.
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.
Publication year: 2015
Types of publication: Paper in annals and proceedings
Unit: Embrapa Grape & Wine
Keywords: Antocianinas, Armazenamento, Grapes, Suco de uva, Temperaturas, Uva, Vitis Vinifera
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