Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries-Reference-Cited by-同舟云学术

Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries

Published:2017-12 Issue: Volume:44 Page:9-14
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Dupas de Matos Amanda,Curioni Andrea,Bakalinsky Alan T.^ORCID,Marangon Matteo,Pasini Gabriella,Vincenzi Simone

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

University of Padova

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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3. Adoption of a system for identifying grapevine growth stages;Coombe;Australian Journal of Grape and Wine Research,1995

4. Saliva characteristics and individual sensitivity to phenolic astringent stimuli;Dinnella;Chemical Senses,2009

5. Optimisation of an HPLC method for the simultaneous quantification of the major sugars and organic acids in grapevine berries;Eyéghé-Bickong;Journal of Chromatography B,2012

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