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Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)
This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from “Merlot” and “Ruby” grape cultivars stored at 5, 25, and 35°C for up to 360 days. Five major anthocyanins namely malvidin-3-O-glucoside...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209682/ https://www.ncbi.nlm.nih.gov/pubmed/30410884 http://dx.doi.org/10.3389/fnut.2018.00100 |