Aroma Glycosides in Grapes and Wine-Reference-Cited by-同舟云学术

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Aroma Glycosides in Grapes and Wine

Published:2017-02 Issue:2 Volume:82 Page:248-259
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Jibin¹,Zhu Xiao-Lin¹,Ullah Niamat¹²,Tao Yong-Sheng¹³

Affiliation:

1. College of Enology; Northwest A&F Univ.; Yangling Shaanxi 712100 China

2. Dept. of Human Nutrition; The Univ. of Agriculture Peshawar; Peshawar 25000 Pakistan

3. Shaanxi Engineering Research Center for Viti-Viniculture; Yangling Shaanxi 712100 China

Funder

National Natural Science Foundation of China

Ministry of Education of the People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13598/fullpdf

Reference113 articles.

1. A rapid method for quantifying aroma precursors: application to grape extract, musts, and wines made from several varieties;Arévalo Villena;Food Chem,2006

2. Enhancement of aroma in white wines using a β;-glucosidase preparation from Debaryomyces pseudopolymorphus (A-77);Arévalo-Villena;Food Biotechnol,2007

3. Augmentation des aromes dans le vin et utilisation d'enzymes;Bayonove;Rev Des Oenol Tech Vitivin Oenol,1992

4. Evaluation of key odorants in Sauvignon blanc wines using three different methodologies;Benkwitz;J Agr Food Chem,2012

5. Characterization of glycosylated aroma compounds in Tannat grapes and feasibility of the near infrared spectroscopy application for their prediction;Boido;Food Anal Method,2013

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