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Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Modern technology homogenizes enological traits of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional wine in China
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Traditional foods for health: in vitro screening for antioxidant capacity of popular traditional tribal foods in the Sylhet territory in Bangladesh—focusing on total phenolic and tannin contents
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Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests
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Oxidation mechanisms occurring in wines
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inferredcites →https://doi.org/10.1021/jf021251popenalex-snapshot
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Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity
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inferredcites →https://doi.org/10.1021/jf402713dopenalex-snapshot
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inferredcites →https://doi.org/10.1021/jf901610hopenalex-snapshot
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inferredcites →https://doi.org/10.1021/jf9038666openalex-snapshot
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inferredcites →https://doi.org/10.1021/jf970489oopenalex-snapshot
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inferredcites →https://doi.org/10.1080/10408398.2015.1045969openalex-snapshot
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inferredcites →https://doi.org/10.1080/10942912.2012.752381openalex-snapshot
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inferredcites →https://doi.org/10.1080/10942912.2015.1033549openalex-snapshot
Physicochemical Data Mining of Msalais, a Traditional Local Wine in Southern Xinjiang of China
inferredcites →https://doi.org/10.1080/10942912.2015.1126723openalex-snapshot
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inferredcites →https://doi.org/10.1080/10942912.2017.1288133openalex-snapshot
Identification of bitter compounds from dried fruit of Ziziphus jujuba cv. Junzao
inferredcites →https://doi.org/10.1080/10942912.2019.1612428openalex-snapshot
Evolution of the aromatic profile of traditional Msalais wine during industrial production
inferredcites →https://doi.org/10.1093/femsyr/fow108openalex-snapshot
Direct stamp of technology or origin on the genotypic and phenotypic variation of indigenous Saccharomyces cerevisiae population in a natural model of boiled grape juice fermentation into traditional Msalais wine in China
inferredcites →https://doi.org/10.1111/1750-3841.12794openalex-snapshot
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UPLC-DAD-QTOF/MS Analysis of Flavonoids from 12 Varieties of Korean Mulberry Fruit
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Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking
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