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Novel maqui liquor using traditional pacharán processing

  • Published:2015-04 Issue: Volume:173 Page:1228-1235
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Gironés-Vilaplana Amadeo,Calín-Sánchez Ángel,Moreno Diego A.,Carbonell-Barrachina Ángel A.,García-Viguera Cristina

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. AENOR (1997). Sensory evaluation of food. UNE standards (in Spanish Ed.). Madrid: AENOR (Asociación Española de Normalización y Certificación).

2. Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes;Alonso;European Food Research and Technology,2009

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

4. Strawberry-tree, blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties;Barros;Food Chemistry,2010

5. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system;Brenes;Journal of Agricultural and Food Chemistry,2005
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