Winemaking: Advanced Technology and Flavor Research-Reference-Cited by-同舟云学术

Winemaking: Advanced Technology and Flavor Research

Published:2024-06-19 Issue:12 Volume:13 Page:1937
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Cosme Fernanda¹²^ORCID,Nunes Fernando M.²³^ORCID,Filipe-Ribeiro Luís²^ORCID

Affiliation:

1. Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal

2. Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal

3. Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal

Abstract

Beginning in ancient times, human societies around the world continue to produce fermented beverages from locally available sugar sources [...]

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/12/1937/pdf

Reference29 articles.

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3. Health benefits of fermented foods;Sezgin;Crit. Rev. Food Sci. Nutr.,2019

4. Underhill, A.P. (2002). Craft Production and Social Change in Northern China, Kluwer.

5. Stasi, A., Seccia, A., and Nardone, G. (2024, June 02). Wine Market Structure and Consumer Demand. Available online: https://www.ifama.org/resources/files/2009-Symposium/1108_paper.pdf.