Clarification and quality control for cooking wine by ion-exchange resin
Author:
Funder
the 14th Team Science and Technology Commissioner Project of Zhejiang province
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02459-0.pdf
Reference51 articles.
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4. A. Tzachristas, K. Pasvanka, A. Calokerinos, C. Proestos, Polyphenols: natural antioxidants to be used as a quality tool in wine authenticity. Appl. Sci. 10(17), 590 (2020). https://doi.org/10.3390/app10175908
5. L.C. Salanță, T.E. Coldea, M.V. Ignat, C.R. Pop, M. Tofană, E. Mudura, A. Borșa, A. Pasqualone, O. Anjos, H. Zhao, Functionality of special beer processes and potential health benefits. Processes 8, 1613 (2020). https://doi.org/10.3390/pr8121613
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