Comprehension of the adsorption mechanism in the selective color removal of extra-aged Tequila to produce Cristalino Tequila using tailored carbon materials-Reference-Cited by-同舟云学术

Comprehension of the adsorption mechanism in the selective color removal of extra-aged Tequila to produce Cristalino Tequila using tailored carbon materials

Published:2023-10 Issue: Volume:2 Page:100174
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Ríos-Hernández Pedro A.,Gómez-Navarro Camila S.,Warren-Vega Walter M.,Gutiérrez Linda V. González,Zárate-Guzmán Ana I.,Romero-Cano Luis A.^ORCID

Publisher

Elsevier BV

Reference58 articles.

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3. Natural material shungite as solid-phase extraction sorbent for the extraction of red synthetic dye ponceau 4R from tap water, wine, and juice;Alham;Food Analytical Methods,2021

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5. Towards the use of adsorption methods for the removal of purines from beer;Almeida;Molecules,2021

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1. Sustainable and innovative processing of safe and healthy foods;Food Chemistry Advances;2023-12

2. A novel approach of artificial intelligence for the study of the relation of physicochemical profile and color acquired by Tequila 100% agave in its maturation process;Journal of Food Composition and Analysis;2023-10