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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2020
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| 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 |