Composition of Fermented Grape Juice Continuously Produced by Immobilized Lactobacillus casei
- 1 March 1990
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 55 (2), 455-457
- https://doi.org/10.1111/j.1365-2621.1990.tb06785.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- A Review of Current Literature on N-Nitroso Compounds in FoodsPublished by Elsevier BV ,1988
- Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic AminesJournal of Food Science, 1987
- Production of white table wine from Koshu grape using immobilized yeast.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1987
- A Simple Analytical Method for Ethyl Carbamate in Alcoholic BeveragesFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1987
- Biogenic Amine Content of New York State WinesJournal of Food Science, 1986
- High-performance liquid chromatographic detection and quantitation of amines in must and wineJournal of Chromatography A, 1984
- Ethyl carbamate in fermented beverages and foods. I. Naturally occurring ethylcarbamateJournal of Agricultural and Food Chemistry, 1976
- Malo‐lactic fermentation in australian dry red winesJournal of the Science of Food and Agriculture, 1970
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957