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1.
The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.
J Sci Food Agric
; 97(2): 693-704, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-27747891
2.
Patulin contamination of hard apple cider by Paecilomyces niveus and other postharvest apple pathogens: Assessing risk factors.
Int J Food Microbiol
; 412: 110545, 2024 Feb 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-38237417
3.
Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders.
J Food Sci
; 84(8): 2147-2158, 2019 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-31313833
4.
Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice.
Food Sci Nutr
; 6(1): 119-123, 2018 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29387369
5.
Characterization of the polyphenol composition of 20 cultivars of cider, processing, and dessert apples (Malus × domestica Borkh.) grown in Virginia.
J Agric Food Chem
; 62(41): 10181-91, 2014 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25228269
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