Work

Some Flavor and Color Changes During Low Temperature Dehydration of Grapes

Year: 1980

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1980.tb03892.x

Author: M. GEE

Institutions: United States Department of Agriculture, Western Regional Research Center

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2106921784

FWCI:

Cites: 3

Cited by: 13

Related to: 10