Wine Differentiation According to Color Using Conventional Parameters and Volatile Components

By Huerta M.D.   Salinas M.R.   Masoud T.   Alonso G.L.  

Journal of Food Composition and Analysis, Vol. 11, Iss. 4, 1998-12 ,pp. : 363-374

Academic Press

Access to resources Recommend Favorite

Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage

By Park Hye-Jung   Lee Sang Mi   Song Sang Hoon   Kim Young-Suk  

Molecules, Vol. 18, Iss. 5, 2013-05 ,pp. : 5317-5325

MDPI

Access to resources Recommend Favorite

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

By Yuan Guanshen   Ren Jie   Ouyang Xiaoyu   Wang Liying   Wang Mengze   Shen Xiaodong   Zhang Bolin   Zhu Baoqing  

Molecules, Vol. 21, Iss. 10, 2016-10 ,pp. : 1324-1324

MDPI

Access to resources Recommend Favorite

Production of Bioactive Volatiles by Different Burkholderia ambifaria Strains

By Groenhagen Ulrike   Baumgartner Rita   Bailly Aurélien   Gardiner Amber   Eberl Leo   Schulz Stefan   Weisskopf Laure  

Journal of Chemical Ecology, Vol. 39, Iss. 7, 2013-07 ,pp. : 892-906

Springer Publishing Company

Access to resources Recommend Favorite

Erratum to: Production of Bioactive Volatiles by Different Burkholderia ambifaria Strains

By Groenhagen Ulrike   Baumgartner Rita   Bailly Aurélien   Gardiner Amber   Eberl Leo   Schulz Stefan   Weisskopf Laure  

Journal of Chemical Ecology, Vol. 39, Iss. 10, 2013-10 ,pp. : 1343-1345

Springer Publishing Company

Access to resources Recommend Favorite