分子感官水平研究葡萄酒冷浸渍萜类香气及其前体物质的变化机制
Release time: 2021/11/18
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Affiliation of Participant(s):
食品工程与营养科学学院
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Leading Scientist:
赵鹏涛
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Supported by:
陕西省科技厅
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Nature of Project:
纵向
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Project level:
省部级
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Project Participants:
雷小青,陈彤国,巩添
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Project Number:
2019020018
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Date of Project Approval:
2019/05/06
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Scheduled completion time:
2020/12/31
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Date of Project Initiation:
2019/01/01
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Project Approval Number:
2019JQ-474
Pre One:
冷浸渍对葡萄酒一类香气释放和二类香气生成的影响机制研究