The potential aroma and flavor compounds inVitissp. cv. Koshu andV. viniferaL. cv. Chardonnay under different environmental conditions
Author:
Affiliation:
1. Analytical Research Division, National Research Institute of Brewing; Higashi-Hiroshima Japan
2. Department of Agriculture and Food Research, Research Institute of Environment, Agriculture and Fisheries; Osaka Japan
Funder
Japan Society for the Promotion of Science
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/am-pdf/10.1002%2Fjsfa.9389
Reference50 articles.
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3. Transcriptomic analysis of the late stages of grapevine (Vitis vinifera cv. Cabernet Sauvignon) berry ripening reveals significant induction of ethylene signaling and flavor pathways in the skin;Cramer;BMC Plant Biol,2014
4. Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs merlot and cabernet sauvignon;Sefton;Australian Journal of Grape and Wine Research,1998
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