A carregar...
Comparative study of the key aromatic compounds of Cabernet Sauvignon wine from the Xinjiang region of China
To determine the differences in the characteristic volatile compounds between winemaking areas in the Xinjiang region, this study was conducted by sampling Cabernet Sauvignon grapes from four winemaking areas in Xinjiang, named Tianshanbeilu, Yili, Yanqi, and Hami. After undergoing the same alcoholi...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8076407/ https://ncbi.nlm.nih.gov/pubmed/33967309 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04720-y |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|