Accelerated aging of grape pomace vinegar by using additives combined with physical methods-Reference-Cited by-同舟云学术

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Accelerated aging of grape pomace vinegar by using additives combined with physical methods

Published:2020-02-25 Issue:6 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Dong Zhou Yong¹^ORCID,Liu Yin¹,Xu Min¹,Zhang Tie Hua¹,Ren Hui¹,Liu Wei¹,Li Meng Yao¹

Affiliation:

1. College of Food Science and EngineeringJilin University Changchun China

Funder

Jilin province Research and Industrialization with Key Technologies for High Value Processing and Safety Control of Agricultural Products

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13398

Reference40 articles.

1. Grape marc phenolics: Extraction kinetics, quality and stability of extracts

2. Potential uses and applications of treated wine waste: a review

3. Extraction and characterization of some natural plant pigments

4. Agrochemical characterisation of the solid by-products and residues from the winery and distillery industry

5. The effects of gamma irradiation on rice wine maturation

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