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Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon.
de Castilhos, Maurício Bonatto Machado; Betiol, Lilian Fachin Leonardo; de Carvalho, Gisandro Reis; Telis-Romero, Javier.
Afiliación
  • de Castilhos MBM; São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exact Sciences - IBILCE, Campus São José do Rio Preto, Food Engineering and Technology Department - DETA, Cristóvão Colombo St. 2265, 15054-000, São José do Rio Preto, Brazil. Electronic address: mbonattosp@yahoo.com.br.
  • Betiol LFL; São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exact Sciences - IBILCE, Campus São José do Rio Preto, Food Engineering and Technology Department - DETA, Cristóvão Colombo St. 2265, 15054-000, São José do Rio Preto, Brazil.
  • de Carvalho GR; São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exact Sciences - IBILCE, Campus São José do Rio Preto, Food Engineering and Technology Department - DETA, Cristóvão Colombo St. 2265, 15054-000, São José do Rio Preto, Brazil.
  • Telis-Romero J; São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exact Sciences - IBILCE, Campus São José do Rio Preto, Food Engineering and Technology Department - DETA, Cristóvão Colombo St. 2265, 15054-000, São José do Rio Preto, Brazil.
Food Res Int ; 100(Pt 1): 724-730, 2017 10.
Article en En | MEDLINE | ID: mdl-28873742
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vino / Vitis Idioma: En Revista: Food Res Int Año: 2017 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vino / Vitis Idioma: En Revista: Food Res Int Año: 2017 Tipo del documento: Article Pais de publicación: Canadá