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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...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
|---|---|
| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2021
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| Sujets: | |
| Accès en ligne: | 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 |
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