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European Food Research and Technology

中文名称：欧洲食品研究与技术

ISSN：1438-2377
出版周期：Monthly

发文量：1560

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共36条结果

1.Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana)

机译：Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana)
- 作者：Karafyllaki Dimitra;Narwojsz Agnieszka;Kurp LidiaSawicki Tomasz
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Horseradish;
- Polyphenols;
- AGEs inhibition;
- Food treatment;
- Colour;
- Antioxidant capacity;
- GLYCATION;
- PRODUCTS;
2.Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content

机译：Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content
- 作者：Unsal-Canay Ferda;Sanal Turgay;Koksel Hamit
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Durum wheat;
- Bran-supplemented pasta;
- Phytic acid;
- Dietary fibre;
- DIETARY FIBER ADDITION;
- COOKING QUALITY;
- WHEAT BRAN;
- PASTA;
- PRODUCTS;
- CEREALS;
- PHYTATE;
- FLOUR;
3.Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana)

机译：Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana)
- 作者：Karafyllaki Dimitra;Narwojsz Agnieszka;Kurp LidiaSawicki Tomasz
- 期刊名称：《European food research & technology》 | 2023年第7期
- Horseradish;
- Polyphenols;
- AGEs inhibition;
- Food treatment;
- Colour;
- Antioxidant capacity;
- GLYCATION;
- PRODUCTS;
4.Comparative study of the potentiality of front-face fluorescence, near- and mid-infrared spectroscopies to authenticate extra virgin argan oil using different chemometric tools

机译：Comparative study of the potentiality of front-face fluorescence, near- and mid-infrared spectroscopies to authenticate extra virgin argan oil using different chemometric tools
- 作者：Youssra El Haddad;Filali-Maltouf Abdelkarim;Belkadi BouchraFerradous AbderrahimKaroui RomdhaneZaroual Hicham
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Extra virgin argan oil;
- Authentication;
- Quality;
- Geographical origin;
- Fraud;
- Authenticity;
- Spectral analysis;
- VEGETABLE-OILS;
- OLIVE OIL;
- ADULTERATION;
- CLASSIFICATION;
- POLYPHENOLS;
- COMBINATION;
- BLENDS;
- FRUITS;
5.Berries: effects on health, preservation methods, and uses in functional foods: a review

机译：Berries: effects on health, preservation methods, and uses in functional foods: a review
- 作者：Barkaoui Salma;Madureira Joana;Boudhrioua NourheneCabo Verde Sandra
- 期刊名称：《European food research & technology》 | 2023年第7期
6.Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

机译：Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach
- 作者：Liu Ying;Liu Xin;Gao YingDong ShijianXiang XiaoleMa LuluLi Shugang
- 期刊名称：《European food research & technology》 | 2023年第7期
- Egg white powder;
- GC-MS-O;
- Electronic nose;
- Off-flavor;
- Spray drying;
- KEY AROMA COMPOUNDS;
- GC-MS;
- ODOR;
- HENS;
- FOODS;
7.Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach

机译：Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach
- 作者：Petretto Giacomo;Urgeghe Pietro Paolo;Cabizza RobertoDel Caro Alessandra
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Volatile compounds;
- GC-MS;
- Targeted;
- Untargeted;
- Sherry-like wine;
- ALCOHOL ACETYLTRANSFERASE;
- PHENOLIC-COMPOUNDS;
- ISOAMYL ACETATE;
- AROMA COMPOUNDS;
- COLOR;
- EXTRACTION;
- COMPONENTS;
- ESTERASE;
8.Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content

机译：Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content
- 作者：Unsal-Canay Ferda;Sanal Turgay;Koksel Hamit
- 期刊名称：《European food research & technology》 | 2023年第7期
- Durum wheat;
- Bran-supplemented pasta;
- Phytic acid;
- Dietary fibre;
- DIETARY FIBER ADDITION;
- COOKING QUALITY;
- WHEAT BRAN;
- PASTA;
- PRODUCTS;
- CEREALS;
- PHYTATE;
- FLOUR;
9.Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

机译：Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
- 作者：Astola Antonio;Duran-Guerrero Enrique;Diaz Ana BelenLasanta CristinaCastro Remedios
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Beer;
- Brewing;
- Yeast strain;
- Hybridization;
- Molecular genetics;
- ALPHA-ACETOLACTATE DECARBOXYLASE;
- SACCHAROMYCES-CEREVISIAE;
- BREWING YEAST;
- BREWERS-YEAST;
- INDUSTRIAL YEASTS;
- FLAVOR;
- FERMENTATION;
- EXPRESSION;
- STRAINS;
- DIVERSITY;
10.A comparative study of vision transformers and convolutional neural networks: sugarcane leaf diseases identification

机译：A comparative study of vision transformers and convolutional neural networks: sugarcane leaf diseases identification
- 作者：Ogrekci Suleyman;Unal Yavuz;Dudak Muhammet Nuri
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Sugacane diseases;
- Deep learning;
- Image processing;
- Vision transformers;
11.Assessments of extraction methods onto the phenolic profiles and antioxidant properties in Camellia oleifera Abel oils

机译：Assessments of extraction methods onto the phenolic profiles and antioxidant properties in Camellia oleifera Abel oils
- 作者：Lu Yuanchao;Hou Rongrong;Li MengrenYu NingxiangHuan WeiweiNie XiaohuaMeng Xianghe
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Phenolic profiles;
- Antioxidant activities;
- HPLC;
- UPLC-triple-TOF;
- MS;
- Principal component analysis;
- Camellia oleifera Abel oils;
- VIRGIN OLIVE OIL;
- POLYPHENOLS;
- QUANTIFICATION;
- IDENTIFICATION;
- INSIGHT;
12.Development of novel isothermal-based DNA amplification assay for detection of pig tissues in adulterated meat

机译：Development of novel isothermal-based DNA amplification assay for detection of pig tissues in adulterated meat
- 作者：Danawadkar Vinaykumar N.;Ruban S. Wilfred;Milton Arockiasamy Arun PrinceKiran M.Momin Kasanchi M.Ghatak SandeepMohan H. V.Porteen Kannan
- 期刊名称：《European food research & technology》 | 2023年第7期
- Pig;
- Pork;
- Adulteration;
- Polymerase spiral reaction;
- DNA;
- Isothermal amplification;
- ON-SITE DETECTION;
- PORK ADULTERATION;
- SPECIES ORIGIN;
- PROCESSED MEAT;
- PCR ASSAY;
- IDENTIFICATION;
- PRODUCTS;
- LOOP;
- AUTHENTICATION;
- CONTAMINATION;
13.Changes in selected chemical and sensory parameters during aging of red wines produced in Poland

机译：Changes in selected chemical and sensory parameters during aging of red wines produced in Poland
- 作者：Zagrodzki Pawel;Jancik Michal;Piatek WioletaFolta MariaDobrowolska-Iwanek Justyna
- 期刊名称：《European food research & technology》 | 2023年第7期
- Red wines;
- Aging of wine;
- Organic acids;
- Sensory properties of wine;
- Wine parameters;
- VITIS-VINIFERA L.;
- PHENOLIC CONTENT;
- OXYGEN EXPOSURE;
- FOLIN-CIOCALTEU;
- COLOR;
- EVOLUTION;
- ANTHOCYANINS;
- TEMPERATURE;
- IMPACT;
- TIME;
14.Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

机译：Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach
- 作者：Liu Ying;Liu Xin;Gao YingDong ShijianXiang XiaoleMa LuluLi Shugang
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Egg white powder;
- GC-MS-O;
- Electronic nose;
- Off-flavor;
- Spray drying;
- KEY AROMA COMPOUNDS;
- GC-MS;
- ODOR;
- HENS;
- FOODS;
15.Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches

机译：Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches
- 作者：Khalilian-Movahhed Mohammad;Mohebbi Mohebbat;Tournier CaroleSinding Charlotte
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Gelatin;
- Kappa carrageenan;
- Flavor-texture interaction;
- Young's modulus;
- Sensory evaluation;
- GELATIN;
- IMPACT;
- SUGAR;
- SWEETNESS;
- VISCOSITY;
- DESSERTS;
- FLAVOR;
- SALT;
16.Effect of solvent extraction on the antioxidant and phytochemical profiles of ellagitannins from 'wonderful' pomegranate peel: an advanced chemometrics analysis

机译：Effect of solvent extraction on the antioxidant and phytochemical profiles of ellagitannins from "wonderful" pomegranate peel: an advanced chemometrics analysis
- 作者：Setlhodi Reaotshepa;Mashile Boitumelo;Izu Gloria O.Gbashi SefaterMashele Samson S.Bonnet Susanna L.Makhafola Tshepiso J.Chukwuma Chika I.
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Pomegranate peel;
- Solvent extraction;
- Antioxidant;
- Ellagitannins;
- Advanced chemometrics analysis;
- CAPACITY;
17.A comparative study of vision transformers and convolutional neural networks: sugarcane leaf diseases identification

机译：A comparative study of vision transformers and convolutional neural networks: sugarcane leaf diseases identification
- 作者：Ogrekci Suleyman;Unal Yavuz;Dudak Muhammet Nuri
- 期刊名称：《European food research & technology》 | 2023年第7期
- Sugacane diseases;
- Deep learning;
- Image processing;
- Vision transformers;
18.Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility

机译：Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility
- 作者：Ozcan Hande;Damar Irem
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
19.Development of novel isothermal-based DNA amplification assay for detection of pig tissues in adulterated meat

机译：Development of novel isothermal-based DNA amplification assay for detection of pig tissues in adulterated meat
- 作者：Danawadkar Vinaykumar N.;Ruban S. Wilfred;Milton Arockiasamy Arun PrinceKiran M.Momin Kasanchi M.Ghatak SandeepMohan H. V.Porteen Kannan
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Pig;
- Pork;
- Adulteration;
- Polymerase spiral reaction;
- DNA;
- Isothermal amplification;
- ON-SITE DETECTION;
- PORK ADULTERATION;
- SPECIES ORIGIN;
- PROCESSED MEAT;
- PCR ASSAY;
- IDENTIFICATION;
- PRODUCTS;
- LOOP;
- AUTHENTICATION;
- CONTAMINATION;
20.Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches

机译：Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches
- 作者：Khalilian-Movahhed Mohammad;Mohebbi Mohebbat;Tournier CaroleSinding Charlotte
- 期刊名称：《European food research & technology》 | 2023年第7期
- Gelatin;
- Kappa carrageenan;
- Flavor-texture interaction;
- Young's modulus;
- Sensory evaluation;
- GELATIN;
- IMPACT;
- SUGAR;
- SWEETNESS;
- VISCOSITY;
- DESSERTS;
- FLAVOR;
- SALT;
21.Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation

机译：Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation
- 作者：Chaudhary Vishu;Katyal Priya;Puniya Anil KumarPanwar HarshArora ManinderKaur JaspreetRokana NamitaWakchaure NitinRaposo AntonioRaheem DelePoonia Anuj Kumar
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Broken rice;
- Monascus purpureus;
- Pilot-scale fermentation;
- Red bio-pigment;
- Solid-state fermentation;
- RED YEAST RICE;
- OPTIMIZATION;
- ANTIOXIDANT;
- EXTRACTION;
- RECOVERY;
- CITRININ;
- ORANGE;
- ACID;
22.Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation

机译：Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation
- 作者：Chaudhary Vishu;Katyal Priya;Puniya Anil KumarPanwar HarshArora ManinderKaur JaspreetRokana NamitaWakchaure NitinRaposo AntonioRaheem DelePoonia Anuj Kumar
- 期刊名称：《European food research & technology》 | 2023年第7期
- Broken rice;
- Monascus purpureus;
- Pilot-scale fermentation;
- Red bio-pigment;
- Solid-state fermentation;
- RED YEAST RICE;
- OPTIMIZATION;
- ANTIOXIDANT;
- EXTRACTION;
- RECOVERY;
- CITRININ;
- ORANGE;
- ACID;
23.Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

机译：Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
- 作者：Astola Antonio;Duran-Guerrero Enrique;Diaz Ana BelenLasanta CristinaCastro Remedios
- 期刊名称：《European food research & technology》 | 2023年第7期
- Beer;
- Brewing;
- Yeast strain;
- Hybridization;
- Molecular genetics;
- ALPHA-ACETOLACTATE DECARBOXYLASE;
- SACCHAROMYCES-CEREVISIAE;
- BREWING YEAST;
- BREWERS-YEAST;
- INDUSTRIAL YEASTS;
- FLAVOR;
- FERMENTATION;
- EXPRESSION;
- STRAINS;
- DIVERSITY;
24.Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach

机译：Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach
- 作者：Dewan Aastha;Khatkar Bhupendar Singh
- 期刊名称：《European food research & technology》 | 2023年第7期
25.Changes in selected chemical and sensory parameters during aging of red wines produced in Poland

机译：Changes in selected chemical and sensory parameters during aging of red wines produced in Poland
- 作者：Zagrodzki Pawel;Jancik Michal;Piatek WioletaFolta MariaDobrowolska-Iwanek Justyna
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Red wines;
- Aging of wine;
- Organic acids;
- Sensory properties of wine;
- Wine parameters;
- VITIS-VINIFERA L.;
- PHENOLIC CONTENT;
- OXYGEN EXPOSURE;
- FOLIN-CIOCALTEU;
- COLOR;
- EVOLUTION;
- ANTHOCYANINS;
- TEMPERATURE;
- IMPACT;
- TIME;
26.Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies

机译：Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
- 作者：Wagner Annette;Dussling Stefan;Nowak AlexanderZimmermann LisaBach PeterLudwig MichaelKumar KeshavWill FrankSchweiggert RalfSteingass Christof B.
- 期刊名称：《European food research & technology》 | 2023年第7期
- Spiral filter press;
- Reductive juice processing;
- Vacuum dejuicing;
- Blackcurrants;
- Anthocyanins;
- UHPLC-DAD-ESI-QTOF-HR-MS;
- MS;
- ASCORBIC-ACID;
- ANTIOXIDANT ACTIVITY;
- COLOR STABILITY;
- DEGRADATION;
- PHENOLICS;
- EXTRACTS;
- LIGHT;
- HEAT;
27.Assessments of extraction methods onto the phenolic profiles and antioxidant properties in Camellia oleifera Abel oils

机译：Assessments of extraction methods onto the phenolic profiles and antioxidant properties in Camellia oleifera Abel oils
- 作者：Lu Yuanchao;Hou Rongrong;Li MengrenYu NingxiangHuan WeiweiNie XiaohuaMeng Xianghe
- 期刊名称：《European food research & technology》 | 2023年第7期
- Phenolic profiles;
- Antioxidant activities;
- HPLC;
- UPLC-triple-TOF;
- MS;
- Principal component analysis;
- Camellia oleifera Abel oils;
- VIRGIN OLIVE OIL;
- POLYPHENOLS;
- QUANTIFICATION;
- IDENTIFICATION;
- INSIGHT;
28.Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility

机译：Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility
- 作者：Ozcan Hande;Damar Irem
- 期刊名称：《European food research & technology》 | 2023年第7期
29.Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates

机译：Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates
- 作者：Gokirmakli Caglar;Yuceer Yonca Karagul;Guzel-Seydim Zeynep Banu
- 期刊名称：《European food research & technology》 | 2023年第7期
- Water kefir grains;
- Sugary kefir;
- Tibicos;
- Fermentation;
- Volatiles;
- ORGANIC-ACIDS;
- BEVERAGES;
- DIVERSITY;
- JUICES;
- MILK;
30.Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies

机译：Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
- 作者：Wagner Annette;Dussling Stefan;Nowak AlexanderZimmermann LisaBach PeterLudwig MichaelKumar KeshavWill FrankSchweiggert RalfSteingass Christof B.
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Spiral filter press;
- Reductive juice processing;
- Vacuum dejuicing;
- Blackcurrants;
- Anthocyanins;
- UHPLC-DAD-ESI-QTOF-HR-MS;
- MS;
- ASCORBIC-ACID;
- ANTIOXIDANT ACTIVITY;
- COLOR STABILITY;
- DEGRADATION;
- PHENOLICS;
- EXTRACTS;
- LIGHT;
- HEAT;
31.Berries: effects on health, preservation methods, and uses in functional foods: a review

机译：Berries: effects on health, preservation methods, and uses in functional foods: a review
- 作者：Barkaoui Salma;Madureira Joana;Boudhrioua NourheneCabo Verde Sandra
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
32.Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach

机译：Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach
- 作者：Dewan Aastha;Khatkar Bhupendar Singh
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
33.Comparative study of the potentiality of front-face fluorescence, near- and mid-infrared spectroscopies to authenticate extra virgin argan oil using different chemometric tools

机译：Comparative study of the potentiality of front-face fluorescence, near- and mid-infrared spectroscopies to authenticate extra virgin argan oil using different chemometric tools
- 作者：Youssra El Haddad;Filali-Maltouf Abdelkarim;Belkadi BouchraFerradous AbderrahimKaroui RomdhaneZaroual Hicham
- 期刊名称：《European food research & technology》 | 2023年第7期
- Extra virgin argan oil;
- Authentication;
- Quality;
- Geographical origin;
- Fraud;
- Authenticity;
- Spectral analysis;
- VEGETABLE-OILS;
- OLIVE OIL;
- ADULTERATION;
- CLASSIFICATION;
- POLYPHENOLS;
- COMBINATION;
- BLENDS;
- FRUITS;
34.Effect of solvent extraction on the antioxidant and phytochemical profiles of ellagitannins from 'wonderful' pomegranate peel: an advanced chemometrics analysis

机译：Effect of solvent extraction on the antioxidant and phytochemical profiles of ellagitannins from "wonderful" pomegranate peel: an advanced chemometrics analysis
- 作者：Setlhodi Reaotshepa;Mashile Boitumelo;Izu Gloria O.Gbashi SefaterMashele Samson S.Bonnet Susanna L.Makhafola Tshepiso J.Chukwuma Chika I.
- 期刊名称：《European food research & technology》 | 2023年第7期
- Pomegranate peel;
- Solvent extraction;
- Antioxidant;
- Ellagitannins;
- Advanced chemometrics analysis;
- CAPACITY;
35.Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates

机译：Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates
- 作者：Gokirmakli Caglar;Yuceer Yonca Karagul;Guzel-Seydim Zeynep Banu
- 期刊名称：《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 | 2023年第7期
- Water kefir grains;
- Sugary kefir;
- Tibicos;
- Fermentation;
- Volatiles;
- ORGANIC-ACIDS;
- BEVERAGES;
- DIVERSITY;
- JUICES;
- MILK;
36.Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach

机译：Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach
- 作者：Petretto Giacomo;Urgeghe Pietro Paolo;Cabizza RobertoDel Caro Alessandra
- 期刊名称：《European food research & technology》 | 2023年第7期
- Volatile compounds;
- GC-MS;
- Targeted;
- Untargeted;
- Sherry-like wine;
- ALCOHOL ACETYLTRANSFERASE;
- PHENOLIC-COMPOUNDS;
- ISOAMYL ACETATE;
- AROMA COMPOUNDS;
- COLOR;
- EXTRACTION;
- COMPONENTS;
- ESTERASE;

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