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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...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2021
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| Schlagworte: | |
| Online Zugang: | 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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