Synthesis of higher alcohols during cider processing-Reference-Cited by-同舟云学术

Synthesis of higher alcohols during cider processing

Published:1999-11 Issue:3 Volume:67 Page:287-294
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vidrih Rajko,Hribar Janez

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Cider and perry;Beech,1977

2. Formation of 2-butanol by lactic acid bacteria isolated from wine;Bertrand;Connaissance de la Vigne et du Vin,1976

3. Biochemical study of the ripening of cider apple varietes;Blanco;Zeitschrift-fuer-Lebensmittel-Untersuchung-und-Forschung,1992

4. On-skin maceration during white winemaking in the presence of pectolytic enzyme preparations;Bosso;Vini d'Italia,1993

5. Sorbent extraction and analysis of volatile metabolites synthesized by lactic acid bacteria in a synthetic medium;Edwards;Journal of Food Science and Technology,1994

Cited by 64 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

1. Foliar urea applications to apple trees increase yeast assimilable nitrogen, amino acids, and flavor volatiles in fruit and hard cider;Journal of Agriculture and Food Research;2024-06

2. Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS;Metabolites;2023-09-08

3. Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment;Beverages;2022-12-13

4. Functional Fermented Foods;Bioactive Components;2022-12-02

5. The biochemical and physiological basis for hard cider apple fruit quality;PLANTS, PEOPLE, PLANET;2022-08-31