Simple enzymatic methods for glycerol analysis in commercial beverages-Reference-Cited by-同舟云学术

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Simple enzymatic methods for glycerol analysis in commercial beverages

Published:2013-08 Issue:3 Volume:11 Page:270-276
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

de Souza Flávia Carvalho,de Vasconcellos Junior Fábio Jorge,Cabral Raphael Cyriaco,Fernández Tatiana López,D'Elia Eliane

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2012.732613

Reference15 articles.

1. Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making

2. Characterization of European Wine Glycerol: Stable Carbon Isotope Approach

3. Flow-through spectrofluorimetric sensor for the determination of glycerol in wine

4. Development of a biosensor for monitoring of glycerol during alcoholic fermentation

5. Integrated multienzyme electrochemical biosensors for the determination of glycerol in wines

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1. Development of a portable optical device with a multi-channel spectrometer sensor for quantification of glycerol in wine: a maker approach for on-site analysis;Analytical Methods;2023

2. Tolerance of Ziziphus and Acacia honeys to one year storage conditions and altitude;Journal of King Saud University - Science;2021-10

3. A New Sensor Based on Reduced Graphene Oxide/Au Nanoparticles for Glycerol Detection;Materials Research;2020

4. Simultaneous determination of alcohols including diols and triols by HPLC with ultraviolet detection based on the formation of a copper(II) complex;Journal of Separation Science;2017-09-26

5. Re‐evaluation of glycerol (E 422) as a food additive;EFSA Journal;2017-03

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