Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field-Reference-Cited by-同舟云学术

Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field

Published:2021-05-06 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ntourtoglou George V.¹^ORCID,Drosou Foteini¹^ORCID,Enoch Yang¹,Tsapou Evangelia A.¹^ORCID,Bozinou Eleni²^ORCID,Athanasiadis Vassilis²^ORCID,Chatzilazarou Arhontoula¹^ORCID,Dourtoglou Euthalia G.¹,Lalas Stavros I.²^ORCID,Dourtoglou Vassilis G.¹^ORCID

Affiliation:

1. Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece

2. Department of Food Science and Nutrition University of Thessaly Karditsa Greece

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15577

Reference28 articles.

1. The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields

2. Artificial aging of wines using oak chips