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Food Research International 2017 / 8

Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon

de Castilhos, Maurício Bonatto Machado, Betiol, Lilian Fachin Leonardo, de Carvalho, Gisandro Reis, Telis-Romero, Javier
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.07.075
Date:
August, 2017
File:
PDF, 1020 KB
english, 2017
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