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THE EFFECT OF SULFUR DIOXIDE AND FERMENTATION ON COLOR EXTRACTION FROM RED GRAPES
Author(s) -
BERG H. W.,
AKIYOSHI M.
Publication year - 1960
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1960.tb00321.x
Subject(s) - sulfur dioxide , fermentation , extraction (chemistry) , chemistry , red color , food science , sulfur , chromatography , organic chemistry , computer science , telecommunications