换一批Influence of the method of obtaining freeze-enriched juices and year of harvest on the chemical and sensory characteristics of Asturian ice ciders.
第一作者：
R,Pando Bedriñana
第一单位：
Área de Tecnología de los Alimentos, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), 33300-Villaviciosa, Asturias, Spain. Electronic address: rpando@serida.org.
作者：
关键词
1-Propanol (PubChem CID: 1031)2-Phenylethanol (PubChem CID: 6054)Amyl alcohols (PubChem CID: 6276)Cryo-concentrationCryo-extractionEthyl acetate (PubChem CID: 8857)Fructose (PubChem CID: 5780)Glycerol (PubChem CID: 753)Ice ciderIsobutanol (PubChem CID: 6560)Malic acid (PubChem CID: 525)MethanolMethanol (PubChem CID: 887)S. bayanusSensory attributesSorbitol (PubChem CID: 5780)
DOI
10.1016/j.foodchem.2018.08.141
PMID
30372954
发布时间
2018-12-13
- 浏览0
Food chemistry
376-383页
相似文献
- 中文期刊
- 外文期刊
- 学位论文
- 会议论文
