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Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice

Verjuice is a sour-tasting juice obtained from the mechanical pressing of unripe grapes. The significance of verjuice as food product includes but not limited to its richness in antioxidant compounds, its usage as an alternative to lemon and vinegar, and also its production which can reduce the loss...

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Detalles Bibliográficos
Autores principales: Salah Eddine, Najiba, Tlais, Sami, Alkhatib, Ali, Hamdan, Rasha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7374221/
https://www.ncbi.nlm.nih.gov/pubmed/32766302
http://dx.doi.org/10.1155/2020/6457982