Analysis of volatile flavor components of red tangerine juice and wine with different pretreatment processes
Taking red tangerinet of Wanzhou as the research object, the juice was extracted by unpeeling and peeling, respectively, and the turbid juice was clarified by enzymatic hydrolysis, the red tangerine wine was brewed with unpeeled turbid juice, unpeeled clear juice, peeled turbid juice and peeled clea...
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| Автор: | |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Editorial Department of China Brewing
2024-05-01
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| Серія: | Zhongguo niangzao |
| Предмети: | |
| Онлайн доступ: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-81.pdf |
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