首页> 外文OA文献 >The chemical composition of apples and cider. I. The composition of apples in relation to cider and vinegar production. II. The composition of cider as determined by dominant fermentation with pure yeasts. By Wm. B. Alwood ... R. J. Davidson ... W. A. P. Moncure ...

【2h】

The chemical composition of apples and cider. I. The composition of apples in relation to cider and vinegar production. II. The composition of cider as determined by dominant fermentation with pure yeasts. By Wm. B. Alwood ... R. J. Davidson ... W. A. P. Moncure ...

机译：苹果和苹果酒的化学成分。 I.与苹果酒和醋制造有关的苹果的组成。 II。苹果酒的组成，用纯酵母占优势发酵确定。通过WM。 B. Alwood ...... R. J. Davidson ... W. A.P. Moncure ...

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
William Bradford Alwood; Robert James. Davidson; W. A. P. Moncure;
展开▼
作者单位

展开▼
年度 1904
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders [J] . Laaksonen Oskar, Kuldjarv Rain, Paalme Toomas, Food Chemistry . 2017,第OCTa15期

机译：苹果品种，成熟期，发酵类型和酵母菌株对苹果酒中酚类成分的影响
2. Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA [J] . Ma Sihui, Neilson Andrew P., Lahne Jacob, Journal of the Institute of Brewing . 2018,第4期

机译：通过UPLC-PDA测定的苹果汁中具有制造苹果酒潜力的游离氨基酸组成
3. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars [J] . He Wenjia, Liu Shuxun, Heponiemi Paulina, Food Chemistry . 2021,第MAYa30期

机译：Saccharomyces Cerevisiae和Schizosaccaromyces Pombe菌株对由芬兰苹果品种制成的化学成分和感官质量的影响
4. Incidence of Land and Physicochemical Composition of Apples on the Qualitative and Quantitative Development of Microbial Flora During Cider Fermentations [O] . J. M. Laplace, A. Jacquet, I. Travers, 1953

机译：苹果发酵过程中微生物菌群定性和定量发育的土地和物理化学组成的发病率

The chemical composition of apples and cider. I. The composition of apples in relation to cider and vinegar production. II. The composition of cider as determined by dominant fermentation with pure yeasts. By Wm. B. Alwood ... R. J. Davidson ... W. A. P. Moncure ...

著录项

引文网络

相似文献

相关主题

期刊订阅