Development of blueberry liquor: influence of distillate, sweetener and fruit quantity-Reference-Cited by-同舟云学术

Development of blueberry liquor: influence of distillate, sweetener and fruit quantity

Published:2017-09 Issue:3 Volume:98 Page:1088-1094
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Caldeira Ilda¹²,Lopes Daniel³,Delgado Teresa⁴,Canas Sara¹²,Anjos Ofélia³⁴⁵^ORCID

Affiliation:

1. Instituto Nacional de Investigação Agrária e Veterinária (INIAV) – Dois Portos Dois Portos Portugal

2. ICAAM – Instituto de Ciências Agrárias e Ambientais Mediterrânicas Universidade de Évora Évora Portugal

3. Instituto Politécnico de Castelo Branco Castelo Branco Portugal

4. Centro de Biotecnologia de Plantas da Beira Interior Castelo Branco Portugal

5. Centro de Estudos Florestais, Instituto Superior de Agronomia Universidade de Lisboa Lisbon Portugal

Funder

FCT

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.8559

Reference39 articles.

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2. Grape brandy production, composition and sensory evaluation

3. Regulation EC N. 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 Council Regulation (EEC) No 1576/89;European Union;Off J Eur Commun,2008

4. Novel maqui liquor using traditional pacharán processing

5. A comprehensive study on the chemical composition and aromatic characteristics of lemon liquor

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