Effect of high hydrostatic pressure on the quality of red raspberry wine
Author:
Affiliation:
1. College of Food Science and Technology Hebei Agricultural University Hebei China
2. College of Food Science and Technology Shanxi Agricultural University Shanxi China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16030
Reference31 articles.
1. The growth law of wine yeasts in a mixed culture and difference analysis of volatile flavor compounds;Bai M.;Chinese Food Journal,2019
2. High hydrostatic pressure treatment of beer and wine: A review
3. Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo
4. Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility
5. Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
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