검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu Kelebek H, Canbas A, Selli S, Saucier C, Jourdes M, Glories Y Journal of Food Engineering, 77(4), 1012, 2006 |
| 2 |
Wine flavor enhancement through the use of exogenous fungal glycosidases Cabaroglu T, Selli S, Canbas A, Leproutre JP, Gunata Z Enzyme and Microbial Technology, 33(5), 581, 2003 |
| 3 |
The effects of storage temperature on the chemical composition of hop pellets Canbas A, Erten H, Ozsahin F Process Biochemistry, 36(11), 1053, 2001 |