Impacts of β-cyclodextrin bead polymer (BBP) treatment on the quality of red and white wines: Color, polyphenol content, and electronic tongue analysis-Reference-Cited by-同舟云学术

Impacts of β-cyclodextrin bead polymer (BBP) treatment on the quality of red and white wines: Color, polyphenol content, and electronic tongue analysis

Published:2023-02 Issue: Volume:176 Page:114567
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Fliszár-Nyúl Eszter,Zinia Zaukuu John-Lewis,Szente Lajos,Kovacs Zoltan,Poór Miklós

Funder

Nemzeti Kutatasi Fejlesztesi es Innovacios Hivatal

Nemzeti Kutatási Fejlesztési és Innovációs Hivatal

Magyar Tudományos Akadémia

Publisher

Elsevier BV

Subject

Food Science

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5. Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue;Buratti;Analytica Chimica Acta,2004

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