Fruit Brandies-Reference-Cited by-同舟云学术

Fruit Brandies

Published:2017 Issue: Volume: Page:531-556
ISSN:
Container-title:Science and Technology of Fruit Wine Production
language:
Short-container-title:

Author:

López F.,Rodríguez-Bencomo J.J.,Orriols I.,Pérez-Correa J.R.

Publisher

Elsevier

Reference76 articles.

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2. Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates;Alonso-Gonzalez;Food Research International,2011

3. Efeito do tratamento enzimático da polpa na produção de aguardente de manga;Alvarenga,2006

4. Potential application of Saccharomyces cerevisiae strains for the fermentation of banana pulp;Alvarenga;African Journal of Biotechnology,2011

5. Desenvolvimento, avaliaçãoqualitativa, rendimento e custo de produção de aguardente de goiaba;Alves;Brazilian Journal of Food Technology VII BMCFB,2008

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2. The Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches;Processes;2024-01-22

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4. Berries as Foods: Processing, Products, and Health Implications;Annual Review of Food Science and Technology;2023-11-21

5. Alcoholic Fermentation as a Source of Congeners in Fruit Spirits;Foods;2023-05-11