Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation-Reference-Cited by-同舟云学术

Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation

Published:2015-07 Issue:2 Volume:62 Page:1043-1052
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Coelho Eduardo,Vilanova Mar,Genisheva Zlatina,Oliveira José M.,Teixeira José A.,Domingues Lucília^ORCID

Funder

FruitVinegarDRINK QREN Project

Programa Operacional Regional do Norte

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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5. Food fermentations: role of microrganisms in food production and preservation;Caplice;International Journal of Food Microbiology,1999

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