Evaluation of the perceptual interaction among ester aroma...

Food Chemistry 2019 / 03 Vol. 275

Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level

Niu, Yunwei, Wang, Pinpin, Xiao, Zuobing, Zhu, Jiancai, Sun, Xiaoxin, Wang, Ruolin
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Volume:
275
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.09.102
Date:
March, 2019
File:
PDF, 1.15 MB
english, 2019
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