Utilisation of a yeast pectinase in olive oil extraction and red wine making processes-Reference-Cited by-同舟云学术

Utilisation of a yeast pectinase in olive oil extraction and red wine making processes

Published:1992 Issue:2 Volume:58 Page:253-260
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Servili Maurizio,Begliomini Alberto L,Montedoro Gianfrancesco,Petruccioli Maurizio,Federici Federico

Publisher

Wiley

Subject

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

Reference43 articles.

1. AOAC 1984 Official Methods of Analysis (14th edn). Association of Official Analytical Chemists, Arlington, VA

2. 1982 Utilisation de la pectinesterase dans les industries cidricoles. In: Use of Enzymes in Food Technology, ed Technique et Documentation Lavoisier, Paris, pp 471–476.

3. Concentration of the headspace volatiles above wine for direct chromatographic analysis

4. Red wine aroma: Identification of headspace constituents

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