Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology

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Bibliographic Details
Published inUlūm va ṣanāyi̒-i ghaz̠āyī Vol. 16; no. 97; pp. 127 - 136
Main Authors Bakeshlou, Hojjat, Pirouzifard, Mir Khalil, Alizadeh, Mohammad, Amiri, Saber
Format Journal Article
LanguagePersian
Published 01.03.2020
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ISSN:2008-8787
DOI:10.29252/fsct.16.97.127