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
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
https://www.scopus.com/sourceid/21100411756
https://www.scopus.com/record/display.uri?eid=2-s2.0-85067056116&origin=inward&txGid=bd2eeedfdcfac3b470b1886f8634cd58
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=HELIYON&year=2022
https://www.webofscience.com/wos/woscc/full-record/WOS:000473818300176
category (general)
Multidisciplinary
Multidistsiplinaarne
category (sub)
Multidisciplinary. Multidisciplinary
Multidistsiplinaarne. Multidistsiplinaarne
quartile
Q2
TalTech department
keemia ja biotehnoloogia instituut
language
inglise
Reserch Group
Research group of food science and technology
,
Toidusüsteemide uurimisrühm (kuni 2022)