Science and Technology of Fruit Wines-Reference-Cited by-同舟云学术

Science and Technology of Fruit Wines

Published:2017 Issue: Volume: Page:1-72
ISSN:
Container-title:Science and Technology of Fruit Wine Production
language:
Short-container-title:

Author:

Joshi V.K.,Panesar P.S.,Rana V.S.,Kaur S.

Publisher

Elsevier

Reference322 articles.

1. Contituenti acidi di una oleorc sina di conifere rinvenuta in anfore durante gliscavi archeologici di oponti;Addeo;Annali delta Facolta di Scienze Agararie della degli Studi Napoli, Portici,1979

2. Production, characterization and safety of wine obtained from a blend of tomato, almond, orange, lemon and African star apple extract;Agbor;Annals of Biological Research,2011

3. Production and quality evaluation of banana wine;Akubor;Plant Foods for Human Nutrition,2003

4. Apple wine processing with different nitrogen contents;Alberti;Brazilian Archives of Biology and Technology,2011

5. Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines;Alves;Journal of Food Science,2011

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba;Molecules;2024-07-22

2. The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines;Molecules;2024-06-22

3. Loquat and its phytochemical potential: A promising application in food technology;eFood;2024-05-24

4. Extraction and characterization of microcrystalline cellulose from wine waste;Food and Bioproducts Processing;2024-03

5. Reformulation of Persimmon Value-Added Model: Product Downstream Development Strategy for Farmers in East Java, Indonesia;Resources;2024-02-22