Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.

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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

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