EFFECTS OF MATURITY, SKIN CONTACT AND CARBONATION ON THE QUALITY OF STERILE-FILTERED WHITE MUSCADINE GRAPE JUICE

被引：13

作者：

KING, RC

SIMS, CA

MOORE, LF

BATES, RP

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09302.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1474 / &

共 17 条

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[4] CHANGES IN NON-VOLATILE ACIDS OF CONCORD GRAPES DURING MATURATION
CASH, JN
SISTRUNK, WA
STUTTE, CA
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[5] Flora L. F., 1979, Journal of Food Quality, V2, P219, DOI 10.1111/j.1745-4557.1979.tb00670.x
[6] TIME-TEMPERATURE INFLUENCE ON MUSCADINE GRAPE JUICE QUALITY
FLORA, LF
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1312 - 1315
[7] PROCESSING AND QUALITY CHARACTERISTICS OF MUSCADINE GRAPES
FLORA, LF
[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 935 - &
[8] FLORA LF, 1976, AM J ENOL VITICULT, V27, P84
[9] FLORA LF, 1977, AM J ENOL VITICULT, V28, P171
[10] ORGANIC-ACID AND SUGAR CONTENTS OF SCUPPERNONG GRAPES DURING RIPENING
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CARROLL, DE
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (01) : 21 - 24