Author:
Moreno Jorge J.,Cerpa-Calderón Fiorella,Cohen Seth D.,Fang Yu,Qian Michael,Kennedy James A.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
1. Barbosa-Canovas, G., & Vega-Mercado, H. (2000). “Deshidratación de Alimentos”. Ed. Acribia, Zaragoza, Spain.
2. Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production;Bellincontro;Journal of the Science of Food and Agriculture,2004
3. Selection of volatile aroma compounds by statistical and enological criteria for analytical differentiation of musts and wines of two grape varieties;Bueno;Journal of Food Science,2003
4. HPLC separation and characterization of flavonols in the skin of Vitis vinifera var. Cinsault;Cheynier;American Journal of Enology and Viticulture,1986
5. Metabolic changes of Malvasia grapes for wine production during postharvest drying;Constantini;Journal of Agricultural and Food Chemistry,2006
Cited by
103 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献