科研产出
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1Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis
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来源:FOODS
关键词: wine; HS-GC-IMS; volatile components; aroma-presenting substances; odor activity value; variable importance in projection value
年份:2022
2Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators, color and volatile compounds
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来源:JOURNAL OF BERRY RESEARCH
关键词: Grape berries; quality; volatile compounds; aroma-presenting substance
年份:2023
3Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties
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来源:FOODS
关键词: non-volatile metabolites; sensory evaluation; color difference analysis; weighted gene co-expression network analysis
年份:2023
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