Author:
Gialleli Angelika-Ioanna,Kallis Michalis,Bekatorou Argyro,Kanellaki Maria,Koutinas Athanasios A.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference28 articles.
1. Agatonovic-Kustrin, S., Morton, D., & Yusof, A. P. M. (2013). The use of Fourier transform infrared (FTIR) spectroscopy and artificial neural networks (ANNs) to assess wine quality. Modern Chemistry & Applications. doi: 10.4172/2329-6798.1000110 .
2. Argiriou, T., Kaliafas, A., Psarianos, K., Kanellaki, M., Voliotis, S., & Koutinas, A. A. (1996). Psychrotolerant Saccharomyces cerevisiae strains after adaptation treatment for low-temperature wine making. Process Biochemistry, 31(7), 639–643.
3. Bardi, E. P., & Koutinas, A. A. (1994). Immobilization of yeast on delignified cellulosic material for room temperature and low temperature wine making. Journal of Agricultural and Food Chemistry, 42(1), 221–226.
4. Bardi, E., Koutinas, A. A., Psarianos, K., & Kanellaki, M. (1996). Vοlatile by-products formed in low temperature wine making by immobilized yeast cells. Process Biochemistry, 32(7), 579–584.
5. Barrera-García, V. D., Goudeon, R. D., Karbowiak, T., Voilley, A., & Chassagne, D. (2008). Role of wood macromolecules on selective sorption of phenolic compounds by wood. Journal of Agricultural and Food Chemistry, 56, 8498–8506.
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献