Aromatically Enhanced Pear Distillates from Blanquilla and Conference Varieties Using a Packed Column-Reference-Cited by-同舟云学术

Aromatically Enhanced Pear Distillates from Blanquilla and Conference Varieties Using a Packed Column

Published:2013-05-13 Issue:20 Volume:61 Page:4936-4942
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Arrieta-Garay Yanine¹,García-Llobodanin Laura¹,Pérez-Correa José Ricardo²,López-Vázquez Cristina³,Orriols Ignacio³,López Francisco¹

Affiliation:

1. Departament d’Enginyeria Quı́mica, Facultat d’Enologia, Universitat Rovira i Virgili, Avinguda Paı̈sos Catalans 26, Campus Sescelades, 43007 Tarragona, Spain

2. Departamento de Ingeniería Quı́mica y Bioprocesos, Pontificia Universidad Católica de Chile, Casilla 306, Santiago 22, Chile

3. Estación de Viticultura y Enología de Galicia (EVEGA)-Ingacal, Ponte San Clodio, 32427 Leiro, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304619e

Reference23 articles.

1. Informe frutihorticola. Interpera, 2010; http://www.infofrut.com.ar/index.php?option=com_content&view=article&id=1109:interpera-2010&catid=44&Itemid=300005(accessed June 27, 2011).

2. Characterization and safety evaluation of the traditional Greek fruit distillate “Mouro” by flavor compounds and mineral analysis

3. Changes in odour of bartlett pear brandy influenced by sunlight irradiation

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