机译:葡萄和葡萄酒香气的起源。第2部分。化学和感官分析
Separation Science and Metabolomics Laboratory, Murdoch University, Murdoch, WA 6150, Australia,Treasury Wine Estates, P.O. Box 396, Nuriootpa, SA 5355, Australia;
CSIRO Plant Industry, P.O. Box 350 Glen Osmond, SA 5064, Australia;
Plant Science Division, Research School of Biology, Australian National University, Canberra, ACT 0200, Australia;
Separation Science and Metabolomics Laboratory, Murdoch University, Murdoch, WA 6150, Australia;
Department of Viticulture and Enology, University of California, Davis, CA 95616 USA;
Department of Viticulture and Enology, University of California, Davis, CA 95616 USA;
gas chromatography-mass spectrometry; multidimensional separations; sample preparation; sample extraction; GC-olfactometry; sensory descriptive analysis;
机译:葡萄和葡萄酒香气的起源。第1部分。化学成分和葡萄栽培的影响
机译:由化学和生物杀菌剂的葡萄酒酿制化学,感官,芳香化合物和蛋白质分析治疗Chenin Blanc葡萄
机译:水杨酸甲酯,葡萄和葡萄酒化学标志和葡萄酒中的感官贡献者培养了从受影响的葡萄或不受密码疾病的葡萄
机译:用人造鼻子分析几种葡萄酒的原产地区的葡萄品种和面额
机译:化学和感官评估精选的冷硬葡萄和葡萄酒中的挥发性香气化合物
机译:突出的切割边缘(ACE)葡萄的化学和感觉影响必须在Shiraz葡萄酒上的多酚提取技术
机译:葡萄和葡萄酒香气的起源。第1部分。化学成分和葡萄栽培的影响