Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines-Reference-Cited by-同舟云学术

Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines

Published:2013-05 Issue:1 Volume:31 Page:36-54
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Figueiredo-González M.,Cancho-Grande B.,Simal-Gándara J.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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5. Effect of dipping temperature and dipping time on drying rate and color change of grapes;Bingol;Drying Technology,2012

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