Effect of Different Method of Drying of Five Varieties Grapes (<i>Vitis vinifera</i>, L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality

The influence of the drying technique on certain quality attributes of dried grapes was analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All the varieties were dried using four methods: drying at 40 °C, combined drying (70, 65,...

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Bibliographic Details
Main Authors: Radka Langová, Miroslav Jůzl, Olga Cwiková, Ivica Kos
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/9/9/1183