The effect of apple juice concentration on cider fermentation and properties of the final product
author
Rosend, Julia
Kaleda, Aleksei
Kuldjärv, Rain
Arju, Georg
Nisamedtinov, Ildar
statement of authorship
Julia Rosend, Aleksei Kaleda, Rain Kuldjärv, Georg Arju and Ildar Nisamedtinov
source
Foods
journal volume number month
vol. 9
year of publication
2020
pages
art. 1401, 12 p
url
https://doi.org/10.3390/foods9101401
subject term
siider
fermentatsioon
kromatograafia
estrid
vesiniksulfiid
keyword
cider
juice concentrate
fermentation
gas chromatography
volatile esters
hydrogen sulfide
ISSN
2304-8158
notes
Special Issue: Sensory and Volatile Flavor Analysis of Beverages
Bibliogr.: 45 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21100898636
https://www.scopus.com/record/display.uri?eid=2-s2.0-85092392675&origin=inward&txGid=79fd72f054e03bc913f15ad2a8a84fb8
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021
https://www.webofscience.com/wos/woscc/full-record/WOS:000586232300001
category (general)
Health professions
Social sciences
Agricultural and biological sciences
Immunology and microbiology
Terviseametid
Sotsiaalteadused
Põllumajandus- ja bioloogiateadused
Immunoloogia ja mikrobioloogia
category (sub)
Health professions. Health professions (miscellaneous)
Social sciences. Health (social science)
Agricultural and biological sciences. Plant science
Agricultural and biological sciences. Food science
Immunology and microbiology. Microbiology
Terviseametid. Terviseametid (mitmesugused)
Sotsiaalteadused. Tervis (sotsiaalteadus)
Põllumajandus- ja bioloogiateadused. Taimeteadus
Põllumajandus- ja bioloogiateadused. Toiduteadus
Immunoloogia ja mikrobioloogia. Mikrobioloogia
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise
Reserch Group
Research group of food science and technology
,
Toidusüsteemide uurimisrühm (kuni 2022)