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https://ria.asturias.es/RIA/handle/123456789/7202Registro de Metadatos Completo
| Campo Dublin Core | Valor | Idioma |
|---|---|---|
| dc.contributor.author | Mangas, J. J. | - |
| dc.contributor.author | Cabranes, C. | - |
| dc.contributor.author | Moreno, J. | - |
| dc.contributor.author | Gomis, D. | - |
| dc.date.accessioned | 2016-10-11T10:45:44Z | - |
| dc.date.available | 2016-10-11T10:45:44Z | - |
| dc.date.issued | 1994 | - |
| dc.identifier.citation | Mangas, J.J... [et al.]. Influence of cider-making technology on cider taste.Food Science and Technology. 1994; 27: 583-586 | eng |
| dc.identifier.issn | 0023-6438 | - |
| dc.identifier.uri | http://ria.asturias.es/RIA/handle/123456789/7202 | - |
| dc.description.abstract | Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together with the microorganisms responsible for fermentations were determined in 12 ciders obtained by different technological methods in order to evaluate the quality of cider obtained. An analysis of variance revealed that the speed of pressing and the clarification system were the main factors influencing the efficiency of alcoholic fermentation, the speed of malolactic conversion and the microbiological stabilization of the cider. | eng |
| dc.language.iso | eng | eng |
| dc.publisher | Elsevier | eng |
| dc.relation.ispartof | Food Science and Technology | eng |
| dc.relation.hasversion | 27 | eng |
| dc.relation.isreferencedby | Sí, esta versión ha sido citada | eng |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/deed.es | eng |
| dc.source | 583;586 | - |
| dc.subject | Fermentación alcohólica de la sidra | eng |
| dc.subject | Conversión maloláctica | eng |
| dc.subject | Estabilización microbiológica | eng |
| dc.subject | Sidra | eng |
| dc.subject.classification | Publicado | eng |
| dc.title | Influence of cider-making technology on cider taste | eng |
| dc.type | article | eng |
| Aparece en las colecciones: | Agroalimentación y Ganadería Open Access DRIVERset | |
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|---|---|---|---|
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