Effects of electric field treatments on phenol compounds of brandy aging in oak barrels (EI收录) | |
Zhang, Bin[1,2]; Zeng, Xin-An[1]; Lin, Wei Tie[2]; Sun, Da-Wen[1,3]; Cai, Jin-Lin[1] | |
刊名 | Innovative Food Science and Emerging Technologies |
2013 | |
卷号 | 20页码:106-114 |
关键词 | Aberrations Acidization Electric fields Flavonoids Industry Tannins |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/2221327 |
专题 | 华南理工大学 |
作者单位 | 1.[1] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China 2.[2] School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510640, China 3.[3] University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland |
推荐引用方式 GB/T 7714 | Zhang, Bin[1,2],Zeng, Xin-An[1],Lin, Wei Tie[2],等. Effects of electric field treatments on phenol compounds of brandy aging in oak barrels (EI收录)[J]. Innovative Food Science and Emerging Technologies,2013,20:106-114. |
APA | Zhang, Bin[1,2],Zeng, Xin-An[1],Lin, Wei Tie[2],Sun, Da-Wen[1,3],&Cai, Jin-Lin[1].(2013).Effects of electric field treatments on phenol compounds of brandy aging in oak barrels (EI收录).Innovative Food Science and Emerging Technologies,20,106-114. |
MLA | Zhang, Bin[1,2],et al."Effects of electric field treatments on phenol compounds of brandy aging in oak barrels (EI收录)".Innovative Food Science and Emerging Technologies 20(2013):106-114. |
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