Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)-Reference-Cited by-同舟云学术

Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

Published:2021-02-08 Issue:3 Volume:86 Page:874-880
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Romano Raffaele¹^ORCID,Aiello Alessandra¹^ORCID,De Luca Lucia¹^ORCID,Sica Rosario¹,Caprio Emilio¹^ORCID,Pizzolongo Fabiana¹^ORCID,Blaiotta Giuseppe¹^ORCID

Affiliation:

1. Department of Agricultural Sciences University of Napoli Federico II, Via Università Portici (Napoli), 100 ‐ 80055 Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15614

Reference50 articles.

1. Effects of supercritical and liquid carbon dioxide extraction on hemp ( Cannabis sativa L.) seed oil

2. Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine

3. Evolution of the Cannabinoid and Terpene Content during the Growth of Cannabis sativa Plants from Different Chemotypes

4. Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

5. Cannabis sativa: A comprehensive ethnopharmacological review of a medicinal plant with a long history

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