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Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies
通过气相色谱-嗅觉测定、定量、香气重组、省略和添加研究表征赤霞珠葡萄酒中引起山楂香气的气味物质
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期刊:Journal of Agricultural and Food Chemistry 作者:Jiaheng Lyu; Xin Tian; Yue Ma; Yan Xu; Ke Tang 出版日期:2025 |
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