机译:苯并噻二唑和茉莉酸甲酯对葡萄葡萄和葡萄酒挥发性成分的影响
Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain;
Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain;
Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain;
Instituto Murciano de Investigation y Desarrollo Agroalimentario, Ctra. La Alberca s, 30150 Murcia, Spain;
Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain;
grape; wine; aroma; volatile compounds; methyl jasmonate; benzothiadiazole;
机译:外源脱落酸和茉莉酸甲酯对赤霞珠葡萄浆果花色苷组成,脂肪酸和挥发性成分的影响
机译:外源脱落酸和茉莉酸甲酯对赤霞珠葡萄浆果花色苷组成,脂肪酸和挥发性成分的影响
机译:外源脱落酸和茉莉酸甲酯对赤霞珠葡萄浆果花色苷组成,脂肪酸和挥发性成分的影响
机译:几种葡萄品种的葡萄酒中强大的挥发性芳族硫醇及其释放机理
机译:黑比诺(Vitis vinifera L.)藤本植物的活力和阴影对葡萄和葡萄酒中酚类化合物的浓度和组成的影响。
机译:外源脱落酸和茉莉酸甲酯对赤霞珠葡萄浆果花色苷组成脂肪酸和挥发性成分的影响
机译:外源脱落酸和茉莉酸甲酯对赤霞珠(Vitis vinifera L.)葡萄浆果花青素成分,脂肪酸和挥发性成分的影响