Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation

Published:2024-09 Issue: Volume:453 Page:139607
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cebrián-Tarancón Cristina^ORCID,Sánchez-Gómez Rosario,María Martínez-Gil Ana,del Alamo-Sanza Maria,Nevares Ignacio,Rosario Salinas Maria

Publisher

Elsevier BV

Reference50 articles.

1. AENOR. (2010). Análisis Sensorial. Manual de normas UNE..

2. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine;Arias-Pérez;Food Chemistry,2021

3. Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni;Bloem;Food Microbiology,2008

4. The general relationship between potassium, sodium and ph in grape juice and wine;Boulton;American Journal of Enology and Viticulture,1980

5. Beneficial effects of red wine polyphenols on human health: comprehensive review;Buljeta;Current Issues in Molecular Biology,2023

同舟云学术

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