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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...
Guardat en:
| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2019
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| Matèries: | |
| Accés en línia: | 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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