has been cited by the following article(s):
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[1]
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Aroma Retention and Sensory Characteristics of Low‐ and No‐Alcohol Wines: Influence of Reverse Osmosis Pressure and Ethanol Concentration
Journal of Food Science,
2025
DOI:10.1111/1750-3841.70253
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[2]
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The potential of red‐fleshed apples for cider production
Comprehensive Reviews in Food Science and Food Safety,
2025
DOI:10.1111/1541-4337.70167
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[3]
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Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiae
World Journal of Microbiology and Biotechnology,
2025
DOI:10.1007/s11274-025-04698-9
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[4]
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Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng
Frontiers in Microbiology,
2021
DOI:10.3389/fmicb.2021.717387
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[5]
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Analysis on Flavor Compounds of Jujube Brandy from Different Fermentation Heights by HS-SPME-GC/MS, E-nose and E-tongue
American Journal of Food Technology,
2017
DOI:10.3923/ajft.2017.332.344
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[6]
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The aortic valve dynamics role in the recovery treatments of patients with left ventricular assist devices
2011 Annual International Conference of the IEEE Engineering in Medicine and Biology Society,
2011
DOI:10.1109/IEMBS.2011.6090315
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