ALTERNATIVE PROCESSING OF PORT-WINE USING PECTOLYTIC ENZYMES PROCESADO ALTERNATIVO DEL VINO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS PROCESADO ALTERNATIVO DO VIÑO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/11358120009487605
Reference34 articles.
Cited by 7 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. Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine;CyTA - Journal of Food;2019-01-01
2. Enzymes in the Beverage Industry;Enzymes in Food Biotechnology;2019
3. Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation;International Journal of Food Microbiology;2012-04
4. Influence of several enzymatic treatments on aromatic composition of white wines;LWT - Food Science and Technology;2010-12
5. Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet (Vitis vinifera L. cv.) red wine making;Food Science and Biotechnology;2010-06
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