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For: Golly MK, Ma H, Sarpong F, Dotse BP, Oteng-Darko P, Dong Y. Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage. J Food Sci Technol 2019;56:4867-4878. [PMID: 31741511 DOI: 10.1007/s13197-019-03956-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/02/2019] [Accepted: 07/15/2019] [Indexed: 10/26/2022]

For:	Golly MK, Ma H, Sarpong F, Dotse BP, Oteng-Darko P, Dong Y. Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage. J Food Sci Technol 2019;56:4867-4878. [PMID: 31741511 DOI: 10.1007/s13197-019-03956-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/02/2019] [Accepted: 07/15/2019] [Indexed: 10/26/2022]

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(The first 100,000 artilces are displayed in RCA.)