Uncovering changes in mulberry brandy during artificial aging using flavoromics
Author:
Funder
Bureau of Science and Technology Nanchong Municipality
Science and Technology Department of Sichuan Province
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00217-024-04502-2.pdf
Reference32 articles.
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2. Canas S (2017) Phenolic composition and related properties of aged wine spirits: influence of barrel characteristics. A review. Beverages 3(4):55. https://doi.org/10.3390/beverages3040055
3. Nooshkam M, Varidi M, Bashash M (2019) The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chem 275:644–660. https://doi.org/10.1016/j.foodchem.2018.09.083
4. Ivanović S, Simić K, Tešević V, Vujisić L, Ljekočević M, Gođevac D (2021) GC-FID-MS based metabolomics to access plum brandy quality. Molecules. https://doi.org/10.3390/molecules26051391
5. Santos MC, Nunes C, Ferreira AS, Jourdes M, Teissedre PL, Rodrigues A, Amado O, Saraiva JA, Coimbra MA (2019) Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition. Food Res Int 116:223–231. https://doi.org/10.1016/j.foodres.2018.08.018
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