Volatile Hazardous Compounds in Alcoholic Beverages-Reference-Cited by-同舟云学术

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Volatile Hazardous Compounds in Alcoholic Beverages

Published:2012-09-30 Issue:3 Volume:55 Page:141-148
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:Journal of Applied Biological Chemistry

Author:

Chung Hyun,Yoon Mi Kyung,Kim Meehye,Park Sung-Kug,Lee Joongoo,Kim Young-Suk

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksabc/JAKO201235540449816.pdf

Reference45 articles.

1. Determination of the Principal Volatile Compounds of Turkish Raki

2. Genetics of Yeast Impacting Wine Quality

3. Monitoring Acetaldehyde Concentrations during Micro-oxygenation of Red Wine by Headspace Solid-Phase Microextraction with On-Fiber Derivatization

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1. Identification of genes for seed isoflavones based on bulk segregant analysis sequencing in soybean natural population;Theoretical and Applied Genetics;2023-01

2. Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines;Foods;2022-09-30

3. Determination of methanol and fusel oils in various types of wines distributed in Korea;Food Science and Biotechnology;2022-01-23

4. Profiling of Fungal Diversity and Fermentative Yeasts in Traditional Chinese Xiaoqu;Frontiers in Microbiology;2020-08-31

5. Acetaldehyde contents and quality characteristics of commercial alcoholic beverages;Food Science and Biotechnology;2019-02-06

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