Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jeng-Jung Shyr"'
Publikováno v:
Acta Horticulturae. :13-18
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46667f8fb55ff3186867eb2af4054f5e
https://doi.org/10.17660/actahortic.2020.1278.3
https://doi.org/10.17660/actahortic.2020.1278.3
Publikováno v:
Acta Horticulturae. :631-638
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0e1d89f3ad8cc7a9372660f3a970634
https://doi.org/10.17660/actahortic.2019.1256.90
https://doi.org/10.17660/actahortic.2019.1256.90
Publikováno v:
Journal of the Faculty of Agriculture, Kyushu University. 62:353-359
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce8e1e28dac22ec22be08c5f981bd811
https://doi.org/10.5109/1854006
https://doi.org/10.5109/1854006
Publikováno v:
Journal of the Faculty of Agriculture, Kyushu University. 61:65-70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d686d2f0067e4f0d0495aa34d08c72d9
https://doi.org/10.5109/1564084
https://doi.org/10.5109/1564084
Autor:
Jeng-Jung Shyr, Siao-Han Yang
Publikováno v:
Journal of Food Processing and Preservation. 40:502-508
Coffee liqueur made from rice wine base was treated by ultrasonic wave for accelerating the aging process. After the coffee liqueur was treated by ultrasonic wave for 6 h, the color was able to reach the level of conventionally aged coffee liqueur at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6f22c985b821960416136513cb745ba
https://doi.org/10.1111/jfpp.12629
https://doi.org/10.1111/jfpp.12629