Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area-Reference-Cited by-同舟云学术

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Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

Published:2015-01 Issue:1 Volume:59 Page:29290
ISSN:1654-6628
Container-title:Food & Nutrition Research
language:en
Short-container-title:Food & Nutrition Research

Author:

Feng Yiming,Liu Min,Ouyang Yanan,Zhao Xianfang,Ju Yanlun,Fang Yulin

Publisher

SNF Swedish Nutrition Foundation

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

Cited by 45 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

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2. Insights into the dynamic evolution of quality and sensory attributes in red aril wine during fermentation;LWT;2024-07

3. Volatilomics of Fruit Wines;Molecules;2024-05-23

4. Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits;Comprehensive Reviews in Food Science and Food Safety;2024-04-29

5. Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies;Sustainability;2024-01-31

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