Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice
For the production of trans-resveratrol-amplified grape juice, both trans-resveratrol quantity and microbial quality are important for the functionality and shelf life of the juice. Therefore, the thermal stability of trans-resveratrol and thermal inactivation of Saccharomyces cerevisiae...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Belgrade, University of Novi Sad
2014-01-01
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| coleção: | Archives of Biological Sciences |
| Assuntos: | |
| Acesso em linha: | http://www.doiserbia.nb.rs/img/doi/0354-4664/2014/0354-46641401323L.pdf |
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