Add to ORKGThe objective of this study was to analyze the storage temperatures on anthocyanins content of grape juices bottled hot, simulating inadequate cooling and storage conditions
Pulsed electric field (PEF) processing is known to inactivate vegetative microorganisms at low or me...
Producción CientíficaBioactive compounds of wine making by-products are of interest in food, cosmeti...
High temperatures during ripening, especially after veraison, can affect berry composition in wine g...
The objective of this study was to analyze the storage temperatures on anthocyanins content of grape...
The objective of this study was to analyze the storage temperatures on anthocyanins content of grape...
This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric c...
To reduce the production surplus of grapes in the wine industry and, at the same time, to meet the g...
To reduce the production surplus of grapes in the wine industry and, at the same time, to meet the g...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
Introduction. Grape from San Antonio de Cumbaza has similar sensory characteristics and composition...
The grape (Vitis sp.) Is one of the fruits of temperate climate most produced in Brazil, it is in ev...
Pulsed electric field (PEF) processing is known to inactivate vegetative microorganisms at low or me...
Producción CientíficaBioactive compounds of wine making by-products are of interest in food, cosmeti...
High temperatures during ripening, especially after veraison, can affect berry composition in wine g...
The objective of this study was to analyze the storage temperatures on anthocyanins content of grape...
The objective of this study was to analyze the storage temperatures on anthocyanins content of grape...
This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric c...
To reduce the production surplus of grapes in the wine industry and, at the same time, to meet the g...
To reduce the production surplus of grapes in the wine industry and, at the same time, to meet the g...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
The effect of temperature and storage time on the phenolic composition and on the antioxidant activi...
Introduction. Grape from San Antonio de Cumbaza has similar sensory characteristics and composition...
The grape (Vitis sp.) Is one of the fruits of temperate climate most produced in Brazil, it is in ev...
Pulsed electric field (PEF) processing is known to inactivate vegetative microorganisms at low or me...
Producción CientíficaBioactive compounds of wine making by-products are of interest in food, cosmeti...
High temperatures during ripening, especially after veraison, can affect berry composition in wine g...