Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry-Reference-Cited by-同舟云学术

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry

Published:2017-07-10 Issue:1 Volume:98 Page:104-112
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Zhang Xin-Ke¹²,Lan Yi-Bin¹²,Zhu Bao-Qing³,Xiang Xiao-Feng¹²,Duan Chang-Qing¹²,Shi Ying¹²^ORCID

Affiliation:

1. Center for Viticulture and Enology, College of Food Science & Nutritional Engineering; China Agricultural University; Beijing China

2. Key Laboratory of Viticulture and Enology; Ministry of Agriculture; Beijing China

3. Department of Food Science and Engineering, College of Biological Sciences and Technology; Beijing Forestry University; Beijing China

Funder

China Agriculture Research System for the National Technology System for the Grape Industry

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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