Wine chemical, sensory, aroma compound and protein analysis of wines produced from chemical and biological fungicide treated Chenin blanc grapes-Reference-Cited by-同舟云学术

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Wine chemical, sensory, aroma compound and protein analysis of wines produced from chemical and biological fungicide treated Chenin blanc grapes

Published:2019-11 Issue: Volume:105 Page:265-276
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Dzedze N.,Van Breda V.,Hart R.S.,Van Wyk J.

Funder

ARC Infruitec-Nietvoorbij

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference52 articles.

1. Variability of treatments and experimental units in the design and analysis of experiments;Addelman;Journal of the American Statistical Association,1970

2. XLSTAT software, version 2016. Paris, France;Addinsoft,2016

3. The liquor products Act, regulation no 60 of 1989;Anonymous,1989

4. Influence of fungicide residues in wine quality, fungicides;Barba,2010

5. Thiol levels in dry South African Chenin blanc wines (Part 1);Buica,2018

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