期刊文献+

“久香”牌泸州老窖天下第一曲鉴评会在泸州举行 被引量:1

下载PDF
导出
作者 单雨 永光
出处 《酿酒科技》 2003年第4期72-72,共1页 Liquor-Making Science & Technology
  • 相关文献

参考文献17

  • 1YZ.Gunata,et al.Hydrolysis of Grape Monoterpenyl β-D-Glucosides by Various β-Glucoeidases[J]. J.Agric.Food Chem.,1990,(38):1232-1236.
  • 2A.Garcia et.al.Infiuence of a Mixed Culture with Debvsyomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine[J]. J. Food Sci.,2002, (67) :1138-1143.
  • 3Ping Wu,et al.Free and Glycosidically Bound Aroma Compounds in Pineapple(Ananas comosus L.Merr.)[J]. J.Agric.Food Chem.,1991, (39) : 170-172.
  • 4P.J.Williams,et al.Novel Monoterpene Disaccharide Glycosides of Vitia vinifera Grapes and Wine[J]. Phytochemistxy, 1982, (21) :2013-2020.
  • 5YZ.Gunata,et al.The Aroma of Grapes. I .Extraction and Determination of Free and Glycosidically Bound Fractions of Some Grape Aroma Compounds[J].J.Chromatogr., 1985, (331) :83-90.
  • 6YZ.Gunata,et al.Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv.Museat During the Wine Processing.Preliminary Results[J].Am. J.Enol.Vitic., 1986, (37) : 112-114.
  • 7R.F.H.Dekker.Enzymes in Food and Beverage Processing[J].2.Food Australia, 1994, (46) : 179-181.
  • 8Delcroix A,et al. Glyeosidase Activities of Three Enologieal Yeast Strains During Wine Making.Effect on the Terpenol Content of Muscat Wine[J]. Am. J. Enol. Vitic.,1994,(45):291-296.
  • 9Yannick Gueguen,et al.A Very Efficient β-GIucosidase Catalyst for the Hydrolysis of Flavor Precursors of Wines and Fruit Juices[J]. J. Agric.Food Chem., 1996, (44) : 2336-2340.
  • 10Fugelsang K C,et al. Breuanomyces and Dekkera:Implication in Winemaking.Beer and Wine Production[J]. Washington :ACS.1992,111-129.

引证文献1

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部