Grape brandy production, composition and sensory evaluation-Reference-Cited by-同舟云学术

Grape brandy production, composition and sensory evaluation

Published:2013-10-02 Issue:3 Volume:94 Page:404-414
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Tsakiris Argyrios¹,Kallithraka Stamatina²,Kourkoutas Yiannis³

Affiliation:

1. Department of Enology & Beverage Technology, Faculty of Food Technology and Nutrition; Technological Educational Institute (T.E.I.) of Athens; Ag. Spiridonos Str Egaleo 12210 Athens Greece

2. Department of Food Science and Technology; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece

3. Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics; Democritus University of Thrace; Dragana 68100 Alexandroupolis Greece

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference80 articles.

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