Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution
Crossref DOI link: https://doi.org/10.1007/s10068-017-0045-y
Published Online: 2017-04-30
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Xiao, Qing
Zhou, Xuan
Xiao, Zuobing
Niu, Yunwei
License valid from 2017-04-01