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Quantification of Selected Volatile Constituents and Anions in Mexican Agave Spirits (Tequila, Mezcal, Sotol, Bacanora)
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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The use of ion chromatography to detect adulteration of vodka and rum
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Tequilas: Charm Analysis of Blanco, Reposado, and Anejo Tequilas
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Influence of Thermally Processed Carbohydrate/Amino Acid Mixtures on the Fermentation by Saccharomyces cerevisiae
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Multivariate Analysis of FTIR and Ion Chromatographic Data for the Quality Control of Tequila
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Tequila Volatile Characterization and Ethyl Ester Determination by Solid Phase Microextraction Gas Chromatography/Mass Spectrometry Analysis
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Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains
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Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from Agave salmiana
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Influence of Sample Preparation on Assay of Phenolic Acids from Eggplant
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Characterization of Tequila Flavor by Instrumental and Sensory Analysis
inferredcites →https://doi.org/10.1023/a:1009446221123openalex-snapshot
Application of Chromatography and Spectrometry to the Authentication of Alcoholic Beverages
inferredcites →https://doi.org/10.1023/a:1018362919846openalex-snapshot
Fermentation parameters influencing higher alcohol production in the tequila process
inferredcites →https://doi.org/10.1034/j.1600-0536.2001.440208.xopenalex-snapshot
Irritant contact dermatitis caused by needle‐like calcium oxalate crystals, raphides, in Agave tequilana among workers in tequila distilleries and agave plantations
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Identification of alcoholic beverages by coupling gas chromatography and electronic nose
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.00983.xopenalex-snapshot
The role of distillation on the quality of tequila
inferredcites →https://doi.org/10.1111/j.1472-765x.2005.01738.xopenalex-snapshot
The uses of AFLP for detecting DNA polymorphism, genotype identification and genetic diversity between yeasts isolated from Mexican agave-distilled beverages and from grape musts
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Defining a tolerable concentration of methanol in alcoholic drinks
inferredcites →https://doi.org/10.1246/cl.2005.236openalex-snapshot
Raphide Crystal Structure in Agave Tequilana Determined by X-ray Originating from Synchrotron Radiation
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