机译:柿子酒的发酵温度及酚类和香气特征
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
fermentation temperature; aroma; polyphenols; antioxidant activity; persimmon wine;
机译:温度和铵加入对Torrontes Riojano葡萄酒发酵型和挥发性香气组成的综合作用
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:柿子酒发酵过程中香气成分的变化
机译:ADT菌株发酵期间菠萝葡萄酒香气成分的变化
机译:了解瓶盖管理和瓶盖温度对红酒发酵中酚提取的影响
机译:用具有不同理化特性的活性炭处理红酒后红酒中酚类化合物顶空芳香化合物和感官特征的变化数据
机译:发酵温度和柿子葡萄酒的酚类和香气谱