Changes of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars
Author:
Funder
National Natural Science Foundation of China
Central Universities
National Students’ Innovation and Entrepreneurship Training Program
Publisher
Elsevier BV
Subject
Food Science
Reference47 articles.
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2. Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date;Du;Journal of Agricultural and Food Chemistry,2011
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4. Chemistry and biological properties of berry volatiles by two-dimensional chromatography, fluorescence and Fourier transform infrared spectroscopy techniques;Dymerski;Food Research International,2016
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