Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes
Author:
Affiliation:
1. National Wolfberry Engineering Research Center, China
2. Ningxia Haohan biotechnology industry co, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst12321.pdf
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4. Effects of spontaneous fermentation on karalahna and cabernet sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts;Çelebi Uzkuç N. M.;European Food Research and Technology,2020
5. Comparison between aroma compounds in wines from four vitis vinifera grape varieties grown in different shoot positions;Cheng G.;Food Science and Technology (Campinas),2015
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