20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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Primary Data

Project title
20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

Code
20.80009.5107.09.

Project Coordinator
STURZA, Rodica

Start date
01-01-2020

Expected Completion
31-12-2023

Publications
(All)

Author

1 BALANUTA, Anatol
1 SCLIFOS, Aliona

Subject

1 aroma compounds
1 grape varieties
1 physico-chemical indices wine distillates

Date issued

1 2021

Type

1 Article
1 Article

Fulltext

1 With Fulltext

Refined By:
Author: COVACI, Ecaterina

Subject: distillation methods

Results 1-1 of 1 (Search time: 0.0 seconds).

Issue Date Title Author(s)
1 2021 THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES BALANUTA, Anatol ; COVACI, Ecaterina ; SCLIFOS, Aliona

CRIS of TUM

20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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