The Phenolics of Ciders: Effect of processing conditions-Reference-Cited by-同舟云学术

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The Phenolics of Ciders: Effect of processing conditions

Published:1978-05 Issue:5 Volume:29 Page:484-492
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Lea Andrew G. H.,Timberlake Colin F.

Publisher

Wiley

Subject

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

Reference15 articles.

1. Introduction to Modern Cider Apple Production Long Ashton Res. Stn, Bristol, 1975.

2. CIDER MAKING AND CIDER RESEARCH: A REVIEW*

3. Rep. Long Ashton Res. Stn for 1971, 168.

4. The phenolics of ciders. 1. Procyanidins

Cited by 45 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. Analytical Methods to Assess Polyphenols, Tannin Concentration, and Astringency in Hard Apple Cider;Applied Sciences;2022-09-20

2. Comparison of the Phenolic Profiles of Juice and Cider Derived from Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apples in Northwest Washington;HortTechnology;2019-08

3. Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider;Journal of Food Science;2018-10-22

4. Unsupervised pattern recognition methods in ciders profiling based on GCE voltammetric signals;Food Chemistry;2016-07

5. Voltammetric classification of ciders with PLS-DA;Talanta;2016-01

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