Chemical characterization of tequila maturation process and their connection with the physicochemical properties of the cask-Reference-Cited by-同舟云学术

Chemical characterization of tequila maturation process and their connection with the physicochemical properties of the cask

Published:2021-05 Issue: Volume:98 Page:103804
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Warren-Vega Walter M.,Fonseca-Aguiñaga Rocío,González-Gutiérrez Linda V.,Carrasco-Marín Francisco^ORCID,Zárate-Guzmán Ana I.,Romero-Cano Luis A.^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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4. Mecanismos de maduración del Tequila;Ayala-Magdaleno,2019

5. Phenolic compounds from Syzygium cumini(L.) Skeels leaves: Extraction and membrane purification;Balyan;J. Appl. Res. Med. Aromat. Plants,2019

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