Fruits, Fruit Products, and Wines-Reference-Cited by-同舟云学术

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Fruits, Fruit Products, and Wines

Published:1975 Issue: Volume: Page:397-442
ISSN:
Container-title:Enzymes in Food Processing
language:
Short-container-title:

Author:

NEUBECK C.E.

Publisher

Elsevier

Reference164 articles.

1. Studies relating to the purification and properties of pectin transeliminase

2. “Technology of Wine Making”;Amerine,1972

3. Anonymous (1968). Tech. Rep. TME 13. Rohm and Haas Company, Philadelphia, Pennsylvania.

4. Anonymous (1970). Tech. Rep. TME 14. Rohm and Haas Company, Philadelphia, Pennsylvania.

Cited by 10 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. Food Additives in Fruit Processing;Handbook of Fruits and Fruit Processing;2012-08-01

2. RESPONSE SURFACE OPTIMIZATION OF CONDITIONS FOR THE CLARIFICATION OF GUAVA FRUIT JUICE USING COMMERCIAL ENZYME;Journal of Food Process Engineering;2009-11-11

3. Optimization of Enzymatic Hydrolysis Pretreatment Conditions for Enhanced Juice Recovery from Guava Fruit Using Response Surface Methodology;Food and Bioprocess Technology;2008-08-29

4. Quality Changes on Storage of Caribbean Banana ( Musa acuminata ) Wines: Effects of Pectolase Concentration and Incubation Period;Journal of Wine Research;2002-04

5. Enzymes of the Genus Aspergillus;Aspergillus;1994

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