Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders
Author:
Affiliation:
1. Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti, 4748 Uvaranas Campus, CEP 84 030-900 Ponta Grossa PR Brazil
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.500/fullpdf
Reference29 articles.
1. Apple Cider Fermentation
2. Cidermaking
3. Could cider aroma modify cider mouthfeel properties?;Symoneaux;Food Qual. Prefer.,2015
4. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis;Antón;J. Food Sci.,2014
5. Quantification of volatile compounds in Chinese ciders by stir bar sorptive extraction (SBSE) and gas chromatography-mass spectrometry (GC-MS);Fan;J. Inst. Brew.,2011
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Факторы, влияющие на качество и сроки годности напитков брожения из плодового сырья: Обзор предметного поля;Хранение и переработка сельхозсырья;2023-06-30
2. Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation;Journal of Food Science and Technology;2021-11-21
3. Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice;Journal of Food Processing and Preservation;2021-10-03
4. Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety;Foods;2020-12-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3