A carregar...
Optimization of deacidification for concentrated grape juice
Excessive organic acids in grape juice will not only result in poor taste but will also cause turbidity and sedimentation. Tartaric acid exerts the most significant acidity among all organic acids in grape juice. In this study, we used tartaric acid as the main target and anion‐exchange resin to rem...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6593384/ https://ncbi.nlm.nih.gov/pubmed/31289653 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1037 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|