Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS
Author:
Affiliation:
1. Chinese Academy of Agricultural Sciences, P.R. China
2. University of Sargodha, Pakistan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst54320.pdf
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4. Changes of volatile compounds in Vitis labrusca ‘Doonuri’grapes during stages of fruit development and in wine;Chang E.-H.;Horticulture, Environment and Biotechnology,2015
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