Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage
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Title
Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage
Authors
Keywords
Antioxidant, Chromatic, Enzyme activity, PCA, Phytochemicals, Kinetics
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-08-16
DOI
10.1007/s13197-019-03956-7
References
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