Effects of Maturity, Skin Contact and Carbonation on the Quality of Sterile‐Filtered White Muscadine Grape Juice
- 1 September 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (5) , 1474-1476
- https://doi.org/10.1111/j.1365-2621.1988.tb09302.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Effects of Fruit Maturity and Processing Method on the Quality of Juices from French-American Hybrid Wine Grape CultivarsAmerican Journal of Enology and Viticulture, 1987
- Influence of Cultivar, Extraction and Storage Temperature, and Time on Quality of Muscadine Grape Juice1Journal of the American Society for Horticultural Science, 1982
- Chemical and Physical Changes during Maturation of Muscadine Grapes (Vitis Rotundifolia)American Journal of Enology and Viticulture, 1982
- OPTIMUM QUALITY PARAMETERS OF MUSCADINE GRAPE JUICES, BEVERAGES, AND BLENDSJournal of Food Quality, 1979
- PROCESSING AND QUALITY CHARACTERISTICS OF MUSCADINE GRAPESJournal of Food Science, 1977
- CHANGES IN NONVAOLATILE ACIDS OF CONCORD GRAPES DURING MATURATIONJournal of Food Science, 1977
- TIME‐TEMPERATURE INFLUENCE ON MUSCADINE GRAPE JUICE QUALITYJournal of Food Science, 1976
- ORGANIC ACID AND SUGAR CONTENTS OF SCUPPERNONG GRAPES DURING RIPENINGJournal of Food Science, 1973
- Sugar and Organic Acid Concentrations in Cultivars of Muscadine Grapes1Journal of the American Society for Horticultural Science, 1971
- The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture, 1959