机译:发酵温度对苹果酒主要香气成分和感官特性的影响
Key Laboratory of Environment Correlative Dietology, Ministry of Education. College of Foods Science & Technology, Huazhong Agricultural Univ., 430070, Wuhan, Hubei, China;
Key Laboratory of Environment Correlative Dietology, Ministry of Education. College of Foods Science & Technology, Huazhong Agricultural Univ., 430070, Wuhan, Hubei, China;
College of Food Science & Engineering, Northwest A & F Univ., 712100, Yangling, Shaanxi, China;
College of Food Science & Engineering, Northwest A & F Univ., 712100, Yangling, Shaanxi, China;
apple wine; aroma compound; fermentation temperature; sensory analysis;
机译:评估长相思葡萄酒的感官特性的理想水平-消费者的喜好和主要香气成分的贡献
机译:剥离夹杂物和发酵温度对龙果葡萄酒的生物活性化合物,抗氧化活性和感官特性的影响
机译:发酵温度,酵母菌株和葡萄汁对Sauvignon Blanc葡萄酒香气化学和感官曲线的影响
机译:发酵苹果汁中香气化合物的组成:苹果品种,发酵温度和接种酵母浓度的影响
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:红酒发酵过程中不同不饱和脂肪酸对啤酒酵母和香气化合物发酵性能的影响比较
机译:研究商业乳酸发酵起子培养物对红葡萄酒香气成分,感官特性和消费者偏好的影响