Zobrazeno 1 - 8
of 8
pro vyhledávání: '"W. James Hardie"'
Publikováno v:
Flavour and Fragrance Journal. 37:163-180
Autor:
Tao Huang, Tao Xiong, Mingyong Xie, Zhen Peng, Zhanggen Liu, Muyan Xiao, W. James Hardie, Yue Zhang
Publikováno v:
LWT. 153:112474
Microbial metabolism is considered to have an important influence on the formation of taste, aroma and flavour compounds during vegetable fermentation. However, the relationship between microbial gene expression and the biosynthetic sources of flavor
Publikováno v:
Food Quality and Preference. 20:500-504
The compound 1,8-cineole is known to elicit the perception of eucalyptus flavour. There is debate over whether eucalyptus flavour is positive or should be considered a taint in red wine. The current experiment measured a consumer rejection threshold
Publikováno v:
American Journal of Enology and Viticulture. 60:164-172
Autor:
W. James Hardie
Publikováno v:
Journal of Wine Research. 4:11-17
Ripeness may be defined as a condition of fitness for a purpose’. The term, applied to wine grapes, usually invokes the notion of some predetermined concentration of sugar. This is understandable given the central importance of sugar in alcoholic f
Publikováno v:
Functional plant biology : FPB. 38(11)
In cultivated grapevines (Vitis vinifera L.), suboptimal photoassimilatory conditions during flowering can lead to inflorescence necrosis and shedding of flowers and young ovaries and, consequently, poor fruit set. However, before this study it was n
Publikováno v:
Horticultural Reviews, Volume 37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::503b48c5e58398a5a8ba335d9de58d4d
https://doi.org/10.1002/9780470543672.ch3
https://doi.org/10.1002/9780470543672.ch3
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