Impact of harvesting and processing conditions on green leaf volatile development and phenolics in concord grape juice

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Iyer, M M ^a   Sacks, G L ^a   Padilla Zakour, O I ^a  

^a New York State Agricultural Experiment Station   (United States)

Author keywords

Concord; Flavor; Grape; Herbaceous; Juice

Indexed keywords

ALDEHYDE; ANTHOCYANIN; HEXANOL; PHENOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

AGRICULTURE; ALGORITHM; ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; FOOD INDUSTRY; FRUIT; GRAPE; GROWTH, DEVELOPMENT AND AGING; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PH; PIGMENTATION; TEMPERATURE; TIME; ANALYSIS; PROCEDURES; VITIS;

AGRICULTURE; ALDEHYDES; ALGORITHMS; ANTHOCYANINS; BEVERAGES; FOOD-PROCESSING INDUSTRY; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEXANOLS; HYDROGEN-ION CONCENTRATION; ODORS; PHENOLS; PIGMENTATION; TEMPERATURE; TIME FACTORS; VITIS; VOLATILE ORGANIC COMPOUNDS;

GIARDIA LAMBLIA VIRUS; VITACEAE; VITIS LABRUSCA;

EID: 77953882456     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01559.x     Document Type: Article

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