Effect of mash heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice. | AVESİS

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Effect of mash heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice.

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ARSLAN KULCAN A., KARHAN M., Tetik N., TURHAN İ., ÖZİYCİ H. R.

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, Tekirdağ, Turkey, 15 - 17 April 2010

Publication Type: Conference Paper / Full Text
City: Tekirdağ
Country: Turkey
Akdeniz University Affiliated: Yes