OPTIMUM QUALITY PARAMETERS OF MUSCADINE GRAPE JUICES, BEVERAGES, AND BLENDS
- 1 September 1979
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 2 (3) , 219-229
- https://doi.org/10.1111/j.1745-4557.1979.tb00670.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Wine Quality Versus Ripeness of Light-Sorted Carlos Muscadine GrapesAmerican Journal of Enology and Viticulture, 1978
- PROCESSING AND QUALITY CHARACTERISTICS OF MUSCADINE GRAPESJournal of Food Science, 1977
- Storage Stability of Juices and Jellies Made from Muscadine Grapes (Vitis Rotundifolia Michx.)American Journal of Enology and Viticulture, 1977
- TIME‐TEMPERATURE INFLUENCE ON MUSCADINE GRAPE JUICE QUALITYJournal of Food Science, 1976
- Juice Quality from Whole Muscadine Grapes Held in Frozen StorageAmerican Journal of Enology and Viticulture, 1976
- CHARACTERISTICS OF RED WINES OF SIX CULTlVARS OF Vitis rotundifolia Michx.Journal of Food Science, 1975
- A Comparison of Anthocyanins and Wine Color Quality in Black Grapes of 39 Clones of Vitis rotundifolia Michx.Journal of the American Society for Horticultural Science, 1974
- Relationship of Anthocyanins of Black Muscadine Grapes (Vitis Rotundifolia Michx.) to Wine ColorAmerican Journal of Enology and Viticulture, 1974