Botrytized wines – current perspectives-Reference-Cited by-同舟云学术

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Botrytized wines – current perspectives

Published:2016-10 Issue: Volume:Volume 8 Page:29-39
ISSN:1179-1403
Container-title:International Journal of Wine Research
language:en
Short-container-title:IJWR

Author:

Magyar Ildikó,Soós János

Publisher

Informa UK Limited

Subject

Food Science

Cited by 35 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. Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region;Food Microbiology;2024-10

2. Design of a new model yeast consortium for ecological studies of enological fermentation;2024-05-06

3. Enzymes in “Green” Synthetic Chemistry: Laccase and Lipase;Molecules;2024-02-24

4. Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review;Applied Sciences;2024-02-12

5. Destructive and non‐destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high‐quality wines;Journal of the Science of Food and Agriculture;2023-11-23

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