Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

Por Feng, Yiming, Liu, Min, Ouyang, Yanan, Zhao, Xianfang, Ju, Yanlun, Fang, Yulin
Publicado no Food Nutr Res (2015)

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

Por Zhao, Xianfang, Ju, Yanlun, Wei, Xiaofeng, Dong, Shuo, Sun, Xiangyu, Fang, Yulin
Publicado no Molecules (2019)

Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China

Por Han, Fuliang, Ju, Yanlun, Ruan, Xianrui, Zhao, Xianfang, Yue, Xiaofeng, Zhuang, Xifu, Qin, Minyang, Fang, Yulin
Publicado no Food Nutr Res (2017)