Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan-Reference-Cited by-同舟云学术

Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan

Published:2022-09 Issue: Volume:388 Page:132991
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Yue,Béno Noëlle,Tang Ke,Li Yuanyi,Simon Marie,Xu Yan,Thomas-Danguin Thierry

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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