THE STABILITY OF FLAVOR CONSTITUENTS IN ALCOHOLIC BEVERAGES

被引：7

作者：

LAWS, DRJ

PEPPARD, TL

机构：

来源：

关键词：

D O I：

10.1016/0308-8146(82)90074-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：131 / 146

页数：16

共 82 条

[31]

IVANOV T, 1967, ANN TECHNOL AGR, V16, P81

[32]

Jamieson A. M., 1970, P AM SOC BREW CHEM, V28, P192, DOI DOI 10.1080/00960845.1970.12006980

JURD, L .

[34]

JURD L, 1969, AM J ENOL VITICULT, V20, P191

[35]

Kuroiwa Y., 1961, P AM SOC BREW CHEM, V19, DOI DOI 10.1080/00960845.1961.12006930

[36] PHENOLICS OF CIDERS - BITTERNESS AND ASTRINGENCY [J].

LEA, AGH ;

ARNOLD, GM .

[37] PHENOLICS OF CIDERS - EFFECT OF PROCESSING CONDITIONS [J].

LEA, AGH ;

TIMBERLAKE, CF .

[38]

LEA AGH, 1979, AM J ENOL VITICULT, V30, P289

[39] PHENOLICS OF CIDERS .1. PROCYANIDINS [J].

LEA, AGH ;

TIMBERLAKE, CF .

[40]

LEA AGH, 1978, ANN NUTR ALIMENT, V32, P1051