Work

Addition of Phenolic Acids on the Reduction of Methanol Content in Wine

Year: 2008

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1750-3841.2008.00768.x

Authors: C.‐Y. Hou, Y.‐S. Lin, Y.T. Wang, C.‐M. Jiang, K.T. Lin, M.‐C. Wu

Institutions: National Pingtung University of Science and Technology, National Kaohsiung Marine University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Science Council

OpenAlex ID: W1978664530

FWCI: 1.585

Cites: 36

Cited by: 28

Related to: 10