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	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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