Organic acid metabolism in cider and perry fermentations. II.—Non-volatile organic acids of cider-apple juices and sulphited ciders-Reference-Cited by-同舟云学术

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Organic acid metabolism in cider and perry fermentations. II.—Non-volatile organic acids of cider-apple juices and sulphited ciders

Published:1960-06 Issue:6 Volume:11 Page:337-344
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Whiting G. C.,Coggins R. A.

Publisher

Wiley

Subject

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

Reference35 articles.

1. Organic acid metabolism in cider and perry fermentations. I.—A preliminary study

2. & , Annu. Rep. agric. hort. Res. Sta. Bristol, 1955, 1956, p. 159

3. Annu. Rep. agric. hort. Res. Sta. Bristol, 1946, 1947, p. 127

4. The non-volatile organic acids of some berry fruits

5. Paper Chromatography of Organic Acids

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1. A link between gut community metabolism and pathogenesis: molecular hydrogen-stimulated glucarate catabolism aids Salmonella virulence;Open Biology;2013-12

2. Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method;European Food Research and Technology;2008-03-06

3. Carboxylic Acid Composition of Varietal Juices Produced from Fresh and Stored Apples;Journal of Agricultural and Food Chemistry;1995-03

4. Yeasts in Cider-Making;The Yeasts;1993

5. Acids in grapes and wines: a review;Journal of Wine Research;1992-01

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