has been cited by the following article(s):
[1]
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EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES
Journal of Applied Life Sciences and Environment,
2022
DOI:10.46909/journalalse-2021-035
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[2]
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Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics
LWT,
2022
DOI:10.1016/j.lwt.2022.113317
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[3]
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EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES
Journal of Applied Life Sciences and Environment,
2022
DOI:10.46909/journalalse-2021-035
|
|
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[4]
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Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines
Food Chemistry,
2019
DOI:10.1016/j.foodchem.2018.08.008
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[5]
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Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines
Biomolecules,
2019
DOI:10.3390/biom9120793
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