New approach to continuous vinegar decolourisation with exchange resins-Reference-Cited by-同舟云学术

New approach to continuous vinegar decolourisation with exchange resins

Published:2007-02 Issue:3 Volume:78 Page:991-994
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Achaerandio I.,Güell C.,López F.

Publisher

Elsevier BV

Subject

Food Science

Reference6 articles.

1. Continuous vinegar decolorization with exchange resins;Achaerandio;Journal of Food Engineering,2002

2. Bayer AG. Lewatit S 6328 A: Product information. 1994.

3. Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins;Di Mauro;Journal of Agricultural and Food Chemistry,2002

4. Browning of Cava (Sparkling wine) during ageing in contact with lees due to the phenolic composition;Lamuela-Raventós;American Journal of Viticulture & Enology,2000

5. A direct HPLC separation of wine phenolics;Lamuela-Raventós;American Journal of Enology and Viticulture,1994

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