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
Titel:
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
Auteur:
Lambri, Milena Torchio, Fabrizio Colangelo, Donato Río Segade, Susana Giacosa, Simone De Faveri, Dante Marco Gerbi, Vincenzo Rolle, Luca