Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines-Reference-Cited by-同舟云学术

Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines

Published:2018-02 Issue: Volume:240 Page:222-230
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Avellone Giuseppe,Salvo Andrea,Costa Rosaria,Saija Emanuele,Bongiorno David,Di Stefano Vita,Calabrese Giorgio,Dugo Giacomo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Defoliation techniques applied to grapes and wines of Nero d'Avola for the determination of nutraceutical substance;Agozzino;Journal of Biological Research,2015

2. Determination of sesquiterpenes in wines by HS-SPME coupled with GC-MS;Cincotta;Chromatography,2015

3. Newly introduced sample preparation techniques: Towards miniaturization;Costa;Critical Reviews in Analytical Chemistry,2014

4. Recent developments in microencapsulation of food ingredients;Desai;Drying Technology,2005

5. The antioxidant capacity of red wine in relationship with its polyphenolic constituents;Di Majo;Food Chemistry,2008

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