Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference38 articles.
1. Buxaderas S, Lopez-Tamames E (2012) Sparkling wines: features and trends from tradition. In: Henry J (ed) Book Series: Advances in Food and Nutrition Research, vol 66, pp 1–45
2. Chidi BS, Rossouw D, Buica AS, Bauer FF (2015) Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions. S Afr J Enol Vitic 36:316
3. Chidi BS, Bauer FF, Rossouw D (2018) Organic acid metabolism and the impact of fermentation practices on wine acidity - a review. S Afr J Enol Vitic 39:315
4. Coelho EM, Padilha CVD, Miskinis GA, de So AGB, Pereira GE, de Azevedo LC, Lima MD (2018) Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: method validation and characterization of products from northeast Brazil. J Food Compos Anal 66:160–167
5. de Souza JC, da Silva JL, Fabrao RM, Stradiotto NR, Zanoni MVB (2019) Electroactive sugars, organic acids and sugar alcohol analysis in wine using anion-exchange chromatography with electrochemical detection. Microchem J 147:972–978.
https://doi.org/10.1016/j.microc.2019.04.010
Cited by
13 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