Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice

High Pressure Research

Volumn 33, Issue 1, 2013, Pages 55-63

  Mert, Mecnun ^a   Buzrul, Sencer ^b   Alpas, Hami ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b Alkollü Içkiler Piyasasi Daire Başkanli ^*  (Turkey)

Author keywords

Color; Grape juice; High hydrostatic pressure; Microbial inactivation; Quality attributes

Indexed keywords

5 HYDROXYMETHYL FURFURALS; DIFFERENT PRESSURES; GRAPE JUICE; HIGH HYDROSTATIC PRESSURE; MICROBIAL GROWTH; MICROBIAL INACTIVATION; MICROBIAL REDUCTION; QUALITY ATTRIBUTES;

COLOR; FRUIT JUICES; HYDROSTATIC PRESSURE;

FRUITS;

EID: 84877126885     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2012.763035     Document Type: Article

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