TARTARIC STABILIZATION OF GRAPE JUICE WITH IONIC EXCHANGE RESINS
The limpidity of grape juice is a quality requirement asked at placing in trade networks, because consumers prefer a drink with clear transparency. A specific phenomenon is the formation of tartaric crystals during long storage or maintenance at temperatures below 0 -1°C. The traditional tartaric st...
| Váldodahkki: | |
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| Materiálatiipa: | Artihkal |
| Giella: | English |
| Almmustuhtton: |
Technical University of Moldova
2019-09-01
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| Ráidu: | Journal of Engineering Science (Chişinău) |
| Fáttát: | |
| Liŋkkat: | https://zenodo.org/record/3444127/files/JES_2019-3_100-106.pdf |