Effect of Temperature on the Anthocyanin Extraction and Color Evolution during Controlled Dehydration of Tempranillo Grapes
Author:
Affiliation:
1. Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Bd, Marie Curie, Campus of Rabanales, E-14014 Cordoba, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf502235b
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1. Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato
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5. Amarone
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