Author:
Kong Cai-lin,Li Ai-hua,Jin Guo-Jie,Zhu Xiao-lin,Tao Yong-sheng
Funder
National Natural Science Foundation of China
Major Science and Technology Program of Nignxia Hui Autonomous Region
Science and Technology Program of Shaanxi Province
Ministry of Education of China
Reference44 articles.
1. Relation between fatty acid content and its evolution during fermentation and utilization of free amino acids in vacuum-filtered viura must;Ayestarán;Journal of Agricultural and Food Chemistry,1998
2. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models;Aznar;Journal of Agricultural and Food Chemistry,2003
3. Effects of non-Saccharomyces yeasts on wine aroma;BağDer;GIDA - Journal of Food,2009
4. Formations de substances volatiles au cours de la fermentation alcoolique;Bertrand,1981
5. Terpenoids and their role in wine flavour: Recent advances;Black;Australian Journal of Grape and Wine Research,2015
Cited by
26 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