Optimization of deacidification for concentrated grape juice
Abstract Excessive organic acids in grape juice will not only result in poor taste but will also cause turbidity and sedimentation. Tartaric acid exerts the most significant acidity among all organic acids in grape juice. In this study, we used tartaric acid as the main target and anion‐exchange res...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1037 |