Author:
Zhu Fengmei,Du Bin,Ma Yange,Li Jun
Funder
National Natural Science Foundation of China (CN)
Natural Science Foundation of Hebei Province, P.R. China
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Biotechnology
Reference39 articles.
1. Baek HH, Cadwallader KR (1999) Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice. J Food Sci 64(3):441–444
2. Bartowsky DJ, Henschke PA, Hoj PB, Pretorius IS (2004) Chasing wine aroma-Dose Oenococcus oeni have the potential to release aroma compounds from authentic grape precursors? Wine Ind J 19(2):24–31
3. Bisotto A, Julien A, Rigou P, Schneider R, Salmon JM (2015) Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must. Aust J Gr Wine Res 21(2):194–199
4. Bothlho G, Paulino C, Mendes-Fala A, Climaco MC (2007) A method to analyse bound aroma compounds in non-aromatic red grape juices. Cienc Tec Vitiv 22:21–26
5. Colagrande O, Silva A, Fumi MD (1994) Recent application of biotechnology in wine production-review. Biotechnol Progr 10:2–18
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献