Title:	Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.
Authors:	PADILHA, C. V. S. LIMA, M. S. PEREIRA, G. E. LIMA, P. M. C.
Affiliation:	C. V. S. PADILHA, IF Sertão Pernambucano; M. S. LIMA, IF Settão Pernambucano; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; P. M. C. LIMA, IF Sertão Pernambucano.
Date Issued:	2015
Citation:	In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015.
Description:	The objective of this study was to analyze the storage temperatures on anthocyanins content of grape juices bottled hot, simulating inadequate cooling and storage conditions.
Thesagro:	Uva Armazenamento Vitis Vinifera
NAL Thesaurus:	Grapes
Keywords:	Temperaturas Antocianinas Suco de uva
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPATSA)