Influence of Fatty Acids on Foaming Properties of Cider-Reference-Cited by-同舟云学术

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Influence of Fatty Acids on Foaming Properties of Cider

Published:2003-09-11 Issue:21 Volume:51 Page:6314-6316
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Margolles Cabrales Inmaculada¹,Arias Abrodo Pilar¹,Blanco-Gomis Domingo¹

Affiliation:

1. Departamento de Química Física y Analítica, Universidad de Oviedo, E-33006 Oviedo, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030202p

Reference13 articles.

1. Gas Chromatographic Analysis of Total Fatty Acids in Cider

2. Characterization of Cider Apples on the Basis of Their Fatty Acid Profiles

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2. Role of amino acids in flavor profiles and foam characteristics of sparkling wines during aging;Journal of Food Composition and Analysis;2024-02

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