The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes

Food Research International

Volumn 42, Issue 5-6, 2009, Pages 653-658

  Cynkar, Wieslawa ^a   Cozzolino, Daniel ^a   Dambergs, Robert G ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Glycosyl glucose; Near infrared; pH; Speed of homogenisation; Storage; Time of homogenisation; Total phenolics; Total soluble solids; White grape

Indexed keywords

GLYCOSYL GLUCOSE; NEAR INFRARED; STORAGE; TIME OF HOMOGENISATION; TOTAL PHENOLICS; TOTAL SOLUBLE SOLIDS; WHITE GRAPE;

BLENDING; FREEZING; GLUCOSE; INFRARED DEVICES; INFRARED SPECTROSCOPY; PHENOLS; SPEED; UNSATURATED COMPOUNDS;

PH;

VITACEAE;

EID: 67349259648     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.02.002     Document Type: Article

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