Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
| Autor: | Lambri, Milena, Torchio, Fabrizio, Colangelo, Donato, Río Segade, Susana, Giacosa, Simone, De Faveri, Dante Marco, Gerbi, Vincenzo, Rolle, Luca |
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| Zdroj: | In Food Research International November 2015 77 Part 3:584-590 |
| Databáze: | ScienceDirect |
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