Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 81-90

  Tao, Yang ^a   Wu, Di ^a   Sun, Da Wen ^a   Górecki, Adrian ^b   Błaszczak, Wioletta ^b   Fornal, Józef ^b   Jeliński, Tomasz ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

ASCA; HHP; High hydrostatic pressure processing; Quality parameter; Red wine; UV vis spectroscopy

Indexed keywords

ASCA; HHP; HIGH HYDROSTATIC PRESSURE PROCESSING; QUALITY PARAMETERS; RED WINE; UV-VIS SPECTROSCOPY;

HYDROSTATIC PRESSURE; ULTRAVIOLET VISIBLE SPECTROSCOPY;

WINE;

EID: 84889092045     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.05.008     Document Type: Article

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