Chemical, Physical-Chemical, and Sensory Characteristics of Lychee (Litchi chinensis Sonn) Wines-Reference-Cited by-同舟云学术

Chemical, Physical-Chemical, and Sensory Characteristics of Lychee (Litchi chinensis Sonn) Wines

Published:2011-05-04 Issue:5 Volume:76 Page:S330-S336
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Alves Juliana Alvarenga,de Oliveira Lima Luiz Carlos,Nunes Cleiton Antônio,Dias Disney Ribeiro,Schwan Rosane Freitas

Publisher

Wiley

Subject

Food Science

Reference28 articles.

1. Production and quality evaluation of banana wine;Akubor;Plant Foods Hum Nutr,2003

2. Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages;Alves;Int J Food Sci Technol,2010

3. Effect of yeasts cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making;Balli;Proc Biochem,2003

4. Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies;Baiano;J Food Sci,2009

5. Evaluation of thresholds and minimum difference concentrations for various constituents of wines: I., water solutions for pure substances;Berg;Food Technol,1955

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