Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation
Crossref DOI link: https://doi.org/10.1007/s00217-016-2693-1
Published Online: 2016-05-04
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Liu, Di
Xing, Ran-Ran
Li, Zheng
Yang, Dai-Mo
Pan, Qiu-Hong
Funding for this research was provided by:
China Agriculture Research System (CARS-30)
Text and Data Mining valid from 2016-05-04