Author:
Qiao Hua,Zhang Shengwan,Wang Wei,Ma Yanhong
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference32 articles.
1. Development and application of liquor aging technology;Bai;China Brewing,2009
2. Influence of metallic content of fino sherry wine on its susceptibility to browning;Benitez;Food Research International,2002
3. Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing;Blake;Food Chemistry,2010
4. A method for determination of aroma components in Chinese liquor by direct injection by using FFAP column;Cai;Liquor-making Science and Technology,1994
5. Changes in volatile composition of Madeira wines during their oxidative ageing;Câmara;Analytica Chimica Acta,2006
Cited by
4 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