The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
author
Rosend, Julia
Kuldjärv, Rain
Rosenvald, Sirli
Paalme, Toomas
statement of authorship
Julia Rosend, Rain Kuldjärv, Sirli Rosenvald, Toomas Paalme
source
Heliyon
publisher
Elsevier Ltd
journal volume number month
vol. 5, 6
year of publication
2019
pages
art. e01953, 7 p. : ill
url
https://doi.org/10.1016/j.heliyon.2019.e01953
subject term
siider
õun
toiduainetekeemia
pärm
keyword
food analysis
food technology
apple cider
hard cider
gas chromatography
volatile composition
ISSN
2405-8440
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
Journal metrics at Scopus
Article at Scopus
WOS
Journal metrics at WOS
Article at WOS
category (general)
Multidisciplinary
en
Multidistsiplinaarne
et
category (sub)
Multidisciplinary. Multidisciplinary
en
Multidistsiplinaarne. Multidistsiplinaarne
et
kvartiil
Q2
TTÜ department
keemia ja biotehnoloogia instituut
language
inglise
Uurimisrühm
Research group of food science and technology