Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains-Reference-Cited by-同舟云学术

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

Published:2016-01 Issue: Volume:190 Page:848-855
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Berenguer María,Vegara Salud,Barrajón Enrique,Saura Domingo,Valero Manuel,Martí Nuria

Funder

Mitra Sol Technologies

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization;Alighourchi;European Food Research and Technology,2008

4. Volatile composition and descriptive sensory analysis of pomegranate juice and wine;Andreu-Sevilla;Food Research International,2013

5. Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains;Chen;International Journal of Food Science and Technology,2014

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