Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca) - Concepedia

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Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)

211

Citations

43

References

2013

Year

Volnei Brito de Souza, Marcelo Thomazini, Júlio César de Carvalho Balieiro, Carmen Sílvia Fávaro-Trindade

Food and Bioproducts Processing

Food ChemistryAgricultural ChemistryVitis LabruscaBordo GrapeGreen ChemistryPowdered PigmentFood ProcessingPigmentHealth Sciences

References

	Year	Citations

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