The research of factors affecting the amount of aromatic compounds in white muscat wine samples-Reference-Cited by-同舟云学术

The research of factors affecting the amount of aromatic compounds in white muscat wine samples

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

KAMALADDIN Fataliyev Hasil¹,RAZIM Aliyeva Gulshan¹,ELMAN Haydarov Elnur¹,TOFIQ Cafarova Konul¹,GALIB Agayeva Sudaba¹^ORCID,HASIL Fataliyeva Shabnam¹,NIZAMI Lazgiyev Yusif¹,MAHIR Imamguliyeva Maviyya¹,ELXAN Aliyeva Shalala¹,ABBASGULU Hasanova Aybaniz¹

Affiliation:

1. Azerbaijan State Agrarian University, Republik of Azerbaijan

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100493&tlng=en

Reference13 articles.

1. Changes in the aromatic compounds content in the muscat wines as a result of the application of ultrasound during pre-fermentative maceration;Aragón-García F.;Foods,2021

2. The effect of ‘Terroir’ on phenolic and aroma compounds in wine;Bayram M.;Gaziosmanpasha Journal of Scientific Research,2016

3. Determination of aroma compounds in Erciş grape cultivar;Baytin R.;Acta Biologica Turcica,2018

4. Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions;Cheng G.;Food Science and Technology,2015

5. Wine technology;Fataliyev H. K.,2011

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