Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage
出版年份 2019 全文链接
标题
Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage
作者
关键词
Antioxidant, Chromatic, Enzyme activity, PCA, Phytochemicals, Kinetics
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2019-08-16
DOI
10.1007/s13197-019-03956-7
参考文献
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