Kinetics of Color Change of Grape Juice Generated using Linearly Increasing Temperature
暂无分享,去创建一个
[1] W. A. Sistrunk,et al. CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSS , 1976 .
[2] L. Flora. TIME‐TEMPERATURE INFLUENCE ON MUSCADINE GRAPE JUICE QUALITY , 1976 .
[3] F. J. Francis,et al. Anthocyanins in the Lowbush Blueberry, Vaccinium angustifolium , 1966 .
[4] W. A. Sistrunk,et al. FACTORS INFLUENCING COLOR DEGRADATION IN CONCORD GRAPE JUICE , 1973 .
[5] W. E. Ballinger,et al. ANTHOCYANINS OF BLACK GRAPES OF 10 CLONES OF Vitis rotundifolia, MICHX. , 1973 .
[6] J. Ponting,et al. COLOR MEASUREMENT and DETERIORATION IN GRAPE and BERRY JUICES and CONCENTRATES , 1960 .
[7] L. Flora. Processing and quality characteristics of muscadine grapes , 1977 .
[8] P. Markakis,et al. STABILITY OF GRAPE ANTHOCYANIN IN A CARBONATED BEVERAGE , 1975 .