Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine
Release time: 2022/09/28
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Affiliation of Author(s):
食品工程与营养科学学院
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Journal:
Food Chemistry: X
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Co-author:
Zhao Pengtao,马泽强,张军翔,马雯
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Correspondence Author:
wangxiaoyu
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Volume:
13
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Page Number:
100281
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ISSN No.:
2590-1575
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Translation or Not:
no
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CN No.:
陕西师范大学
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Date of Publication:
2022/03/05