Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.

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dc.contributorC. V. S. PADILHA, IF Sertão Pernambucano; M. S. LIMA, IF Settão Pernambucano; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; P. M. C. LIMA, IF Sertão Pernambucano.
dc.creatorPADILHA, C. V. S.
dc.creatorLIMA, M. S.
dc.creatorPEREIRA, G. E.
dc.creatorLIMA, P. M. C.
dc.date2015-12-31T11:11:11Z
dc.date2015-12-31T11:11:11Z
dc.date2015-12-31
dc.date2015
dc.date2016-03-30T11:11:11Z
dc.date.accessioned2026-07-07T05:45:28Z
dc.descriptionThe objective of this study was to analyze the storage temperatures on anthocyanins content of grape juices bottled hot, simulating inadequate cooling and storage conditions.
dc.format1 Pen drive.
dc.identifierIn: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1032715
dc.identifier.urihttp://hdl.handle.net/123456789/499309
dc.languageeng
dc.rightsopenAccess
dc.subjectTemperaturas
dc.subjectAntocianinas
dc.subjectSuco de uva
dc.subjectUva
dc.subjectArmazenamento
dc.subjectVitis Vinifera
dc.subjectGrapes
dc.titleInfluence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.
dc.typeArtigo em anais e proceedings

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