載入...
Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area
BACKGROUND: Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little...
Na minha lista:
| 發表在: | Food Nutr Res |
|---|---|
| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Co-Action Publishing
2015
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4663194/ https://ncbi.nlm.nih.gov/pubmed/26617387 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3402/fnr.v59.29290 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|