Preparation of resveratrol-enriched grape juice from ultrasonication treated grape fruits

Ultrasonics Sonochemistry

Volumn 21, Issue 2, 2014, Pages 729-734

  Hasan, Md Mohidul ^a   Yun, Hae Keun ^a   Kwak, Eun Jung ^a   Baek, Kwang Hyun ^a  

^a Yeungnam University   (South Korea)

Author keywords

Grape juice; Post harvest; Resveratrol; Ultrasonication

Indexed keywords

CLARIFICATION; FRUIT JUICES; FRUITS; HARVESTING;

AGEING EFFECTS; ANTI-INFLAMMATORIES; CLARIFYING AGENTS; GRAPE JUICE; INDUSTRIAL PRODUCTION; POST HARVEST; TOTAL SOLUBLE SOLIDS; ULTRA-SONICATION;

RESVERATROL;

RESVERATROL;

ARTICLE; CAMPBELL EARLY; CONTROLLED STUDY; GRAPEFRUIT; KYOHO; MUSCAT BAILEY; NONHUMAN; PH; PRIORITY JOURNAL; ULTRASOUND;

GRAPE JUICE; POST-HARVEST; RESVERATROL; ULTRASONICATION;

ANTHOCYANINS; BEVERAGES; HYDROGEN-ION CONCENTRATION; SONICATION; STILBENES; VITIS;

EID: 84888128495     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2013.08.008     Document Type: Article

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