Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders-Reference-Cited by-同舟云学术

Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

Published:2016-04-06 Issue:2 Volume:122 Page:334-341
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Santos Caroline Mongruel Eleutério dos¹²,Alberti Aline³,Pietrowski Giovana de Arruda Moura⁴,Zielinski Acácio Antonio Ferreira³,Wosiacki Gilvan³,Nogueira Alessandro³,Jorge Regina Maria Matos¹

Affiliation:

1. Post Graduate Program in Food Engineering; Federal University of Paraná; R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus CEP 81531-980 Curitiba PR Brazil

2. Technical Course in Food, Federal Institute of Paraná; R. Antonio Chemim, 28 CEP 83403-515 Colombo PR Brazil

3. Post 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

4. Department of Food Technology; Federal Technological University of Paraná; Av. Monteiro Lobato, s/n- Km 04 CEP 84016-210 Ponta Grossa PR Brazil

Publisher

Wiley

Subject

Food Science

Reference32 articles.

1. Apple Cider Fermentation

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3. Compositions of aroma compounds in fermented apple juice: Effect of apple variety, fermentation temperature and inoculated yeast 546 concentration;Rita;Procedia Food Sci.,2011

4. Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids;Gamero;Int. J. Food Microbiol.,2011

5. Volatile compounds in cider: Inoculation time and fermentation temperature effects;Herrero;J. Inst. Brew.,2006

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