Factors Affecting the Methanol Content and Yield of Plum Brandy-Reference-Cited by-同舟云学术

Factors Affecting the Methanol Content and Yield of Plum Brandy

Published:2012-03-06 Issue:4 Volume:77 Page:T79-T82
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Zhang Hui,Woodams Edward E.,Hang Yong D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02587.x/fullpdf

Reference16 articles.

1. Effect of liquefaction enzymes on methanol concentration of distilled fruit spirits;Andraous;Am J Enol Vitic,2004

2. Aroma constituents of plum brandy;Crowell;Am J Enol Vitic,1973

3. European Union 2008 REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Official Journal of the European Union

4. Gas-chromatographic determination of volatile constituents in Yugoslav plum brandies;Filajdić;J Sci Food Agric,1973

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