Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage
Golly, Moses Kwaku, Ma, Haile, Sarpong, Frederick, Dotse, Benedicta Princess, Oteng-Darko, Patricia, Dong, YatingLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03956-7
Date:
August, 2019
File:
PDF, 635 KB
english, 2019