Aromatic Compounds and Soluble Carbohydrate Profiles of Different Varieties of Tunisian Raisin (Vitis ViniferaL.)
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1027920
Reference46 articles.
1. Antioxidant activity of some foods containing phenolic compounds
2. Shahidi, F.; Tan, Z. Raisins: Processing, Phytochemicals, and Health Benefits. InDried Fruits: Phytochemicals and Health Effects; Alasalvar, C.; Shahidi, F.; Eds. Wiley-Blackwell: Hoboken, NJ, 2013; 372 p.
3. Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine
4. Advances in dehydration of foods
5. Drying of Pedro Ximenez Grapes in Chamber at Controlled Temperature and with Dipping Pretreatments. Changes in the Color Fraction
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