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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
Xiao, Qing, Zhou, Xuan, Xiao, Zuobing, Niu, YunweiVolume:
26
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-017-0045-y
Date:
April, 2017
File:
PDF, 1.66 MB
english, 2017