Dissolved oxygen content in apple must: technological implications in cider processing-Reference-Cited by-同舟云学术

Dissolved oxygen content in apple must: technological implications in cider processing

Published:2014-01 Issue:1 Volume:120 Page:65-70
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Alberti Aline¹,Braga Cíntia Maia¹,Jaster Henrique¹,Nogueira Alessandro¹

Affiliation:

1. Food Science and Technology Graduate Programme; State University of Ponta Grossa; 4748 Carlos Cavalcanti Av., Uvaranas Campus. CEP 84.030-900 Ponta Grossa PR Brazil

Publisher

Wiley

Subject

Food Science

Reference41 articles.

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4. Efeito do processamento no teor de compostos fenólicos e na atividade antioxidante em fermentados de maçã;Zardo;Semin. Cienc. Agrar.,2008

5. Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice;Mihalev;J. Agric. Food Chem.,2004

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