Effect of Different Processing Conditions on Bioactive Compounds of Selected Grape Varieties
M .M. W. Aponso, R. A. U. J. Marapana, A. T. Abeysundara, G. O. De Silva & R. Manawaduge · Asian Food Science Journal · 2021
Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were...
Open access
Research Article
10.9734/afsj/2021/v20i930352