Volatile components and sensory properties of jujube wine as affected by material preprocessing-Reference-Cited by-同舟云学术

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Volatile components and sensory properties of jujube wine as affected by material preprocessing

Published:2018-01-01 Issue:1 Volume:21 Page:2052-2061
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Lee Jang-Eun¹²,Yun Jeong Hyun²,Lee Ae Ran¹,Kim Sung Soo³

Affiliation:

1. Research Group of Traditional Food, Korea Food Research Institute, Jeollabukdo, Republic of Korea

2. Department of Food Biotechnology, Korea University of Science and Technology, Republic of Korea

3. Research Group of Food processing, Korea Food Research Institute, Jeollabukdo, Republic of Korea

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1514506

Reference19 articles.

1. Characteristics and nutritional compositions of two jujube varieties cultivated in Korea

2. Nutritional Components and Antioxidative Activities of Jujube (Zizyphus jujuba) Fruit and Leaf

3. Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China

4. Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube

Cited by 11 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

1. Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches;Foods;2023-08-10

2. Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period;Acta Alimentaria;2023-03-23

3. Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description;Foods;2023-02-13

4. The complete chloroplast genome of Ziziphus jujuba cv. Bokjo (Rhamnaceae);Mitochondrial DNA Part B;2022-10-03

5. Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine;Processes;2021-05-29

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