High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference47 articles.
1. Fenaroli's handbook of flavor ingredients;Burdock,2016
2. Study of the ultrasound effects on yeast lees lysis in winemaking;Cacciola;European Food Research and Technology,2013
3. Analytical techniques for wine analysis: An African perspective; a review;de Villiers;Analytica Chimica Acta,2012
4. Application of ultrasound to improve lees ageing processes in red wines;del Fresno;Food Chemistry,2018
5. Accelerated aging of grape pomace vinegar by using additives combined with physical methods;Dong;Journal of Food Process Engineering,2020
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3