Phenolic Compounds in Fruit Beverages-Reference-Cited by-同舟云学术

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Phenolic Compounds in Fruit Beverages

Published:2018-05-01 Issue:2 Volume:4 Page:35
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Jordão António

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/4/2/35/pdf

Reference9 articles.

1. Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

2. Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking

3. Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

4. Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains

5. Electrochemistry of White Wine Polyphenols Using PEDOT Modified Electrodes

Cited by 2 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. Atmospheric cold plasma treatment of fruit juices: A review;Trends in Food Science & Technology;2020-09

2. Nanofiltration in beverage industry;Nanotechnology in the Beverage Industry;2020

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