Effect of Oak Matrix (Barrel and Toasted Chips) on the Volatiles in Goji (Lycium Chinese) Wine

Journal of the Institute of Brewing - United States
doi 10.1002/jib.471
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Wiley

Related search

The Contact Surface of Oak Chips / Wine Determined by Image Analysis

2017English

The Effect of Encapsulated Powder of Goji Berry (Lycium Barbarum) on Growth and Survival of Probiotic Bacteria

Microorganisms
VirologyMicrobiology
2019English

Impact of Cherry, Acacia and Oak Chips on Red Wine Phenolic Parameters and Sensory Profile

Oeno One
HorticultureFood Science
2017English

Lycium Barbarum L. (Goji) in Vitro Organogenezis the Erma Variety

2018English

ALLEVIATING EFFECTS OF ASCORBIC ACID ON LEAD TOXICITY IN GOJI (Lycium Barbarum L.) IN VITRO

Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica
2018English

Comparative Profiling of miRNAs and Target Gene Identification in Distant-Grafting Between Tomato and Lycium (Goji Berry)

Frontiers in Plant Science
Plant Science
2016English

Comparative Analysis of Carotenoid Accumulation in Two Goji (Lycium Barbarum L. And L. ruthenicumMurr.) Fruits

BMC Plant Biology
Plant Science
2014English

Chemical Compositions and Functions of Chinese Fir Volatiles

Thermal Science
Renewable Energythe EnvironmentSustainability
2020English

Determination of Phenolic Cinnamates in White Wine and Their Effect on Wine Quality

Agricultural and Biological Chemistry
1981English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy