G. Montevecchi, A. Ricci, F. Masino, Valentina Ferrari, A. Versari, Andrea Antonelli
{"title":"采用膜技术部分脱醇的红葡萄酒的概况以及减少挥发性化合物损失的策略。","authors":"G. Montevecchi, A. Ricci, F. Masino, Valentina Ferrari, A. Versari, Andrea Antonelli","doi":"10.1016/j.crfs.2024.100776","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":505452,"journal":{"name":"Current Research in Food Science","volume":" 3","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds.\",\"authors\":\"G. Montevecchi, A. Ricci, F. Masino, Valentina Ferrari, A. Versari, Andrea Antonelli\",\"doi\":\"10.1016/j.crfs.2024.100776\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":505452,\"journal\":{\"name\":\"Current Research in Food Science\",\"volume\":\" 3\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.crfs.2024.100776\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.crfs.2024.100776","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}