SENSORY STABILITY OF CONCORD AND ISABEL CONCENTRATED GRAPE JUICES DURING STORAGE-Reference-Cited by-同舟云学术

SENSORY STABILITY OF CONCORD AND ISABEL CONCENTRATED GRAPE JUICES DURING STORAGE

Published:2008-06 Issue:3 Volume:23 Page:340-353
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sensory Studies

Author:

GOLLÜCKE ANDRÉA PITTELLI BOIAGO,DE SOUZA JANE CRISTINA,DE QUEIROZ TAVARES DÉBORA

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2008.00159.x/fullpdf

Reference26 articles.

1. Optimization of a Quantitative Method for the Determination of Catechins in Fruits and Legumes

2. Catechin Contents of Foods Commonly Consumed in The Netherlands. 2. Tea, Wine, Fruit Juices, and Chocolate Milk

3. EMBRAPA . 2007 . Vitivinicultura brasileira: panorama 2006 . Loiva M.R. de Mello. http://www.cnpuv.embrapa.br/publica/artigos/panorama2006_vitivinicultura.pdf (accessed April 3, 2008).

4. Study of the Reactions between (+)-Catechin and Furfural Derivatives in the Presence or Absence of Anthocyanins and Their Implication in Food Color Change

5. New Phenolic Compounds Formed by Evolution of (+)-Catechin and Glyoxylic Acid in Hydroalcoholic Solution and Their Implication in Color Changes of Grape-Derived Foods

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