Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimisation of its composition-Reference-Cited by-同舟云学术

Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimisation of its composition

Published:2001-12 Issue:4 Volume:75 Page:487-500
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Soufleros E.H,Pissa Irini,Petridis D,Lygerakis M,Mermelas K,Boukouvalas G,Tsimitakis E

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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2. Bertrand, A. (1975). Recherches sur les analyses des vins par chromatographie en phase gazeuse (p. 298). Thèse docteur d'Etat ès sciences, Université de Bordeaux, France.

3. Brousovanas, N. (1987). Actinidiá “kiwifruit”. Ena montérno paragogikó kai kallopistikó phyto (3rd ed.). Athens: Klapakis and Sons.

4. HPLC separation of chlorophyll and carotenoid pigments of four kiwi fruit cultivars;Cano Pilar;Journal of Agricultural and Food Chemistry,1991

5. Composition of italian kiwi (Actinidia chinensis) puree;Castaldo;Journal of Agricultural and Food Chemisry,1982

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