Effects of Fining Treatments on Color and Clearness of Apple Wine-Reference-Cited by-同舟云学术

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Effects of Fining Treatments on Color and Clearness of Apple Wine

Published:2017-03-31 Issue:3 Volume:46 Page:368-373
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Bang Byung-Ho,Jeong Eun-Ja,Kang Hyeran,Rhee Moon-Soo,Yi Dong-Heui,Paik Jean Kyung

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201713647762835.pdf

Cited by 3 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. Effects of Fining Agents and Fining Period on the Quality of Muscat of Alexandria Wine;Journal of the Korean Society of International Agriculture;2024-06-30

2. Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin;Korean Journal of Food Preservation;2018-10-30

3. Radical scavenging activity of domestic fruit wine;Korean Journal of Food Preservation;2018-06-30

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