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Acetaldehyde contents and quality characteristics of commercial alcoholic beverages
The quality characteristics of commercial alcoholic beverages (yakju, diluted soju, and fruit wines) were evaluated by assessing pH, total acidity, acetaldehyde, SO(2), and flavonoid content. pH level was the highest in diluted soju, and total acidity and flavonoid content were higher in fruit wines...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6595033/ https://ncbi.nlm.nih.gov/pubmed/31275702 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00564-1 |
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