机译:通过质谱和化学计量分析,Amphorae Chardonnay Wine的挥发性,酚类和感官谱
Department of Agricultural Food and Environmental SciencesUniversità Politecnica delle MarcheAncona Italy;
Faculty of Science and TechnologyFree University of Bozen‐BolzanoBolzano Italy;
Faculty of Science and TechnologyFree University of Bozen‐BolzanoBolzano Italy;
Faculty of TechnologyUniversity of Novi SadNovi Sad Serbia;
ISVV EA 4577 ?nologie 210 Chemin de LeysotteUniv. Bordeaux33140 Villenave d'Ornon France;
ISVV EA 4577 ?nologie 210 Chemin de LeysotteUniv. Bordeaux33140 Villenave d'Ornon France;
Faculty of Science and TechnologyFree University of Bozen‐BolzanoBolzano Italy;
amphorae; aroma; Chardonnay; chemometrics; phenolics; sensory analysis; white wine;
机译:通过质谱和化学计量分析,Amphorae Chardonnay Wine的挥发性,酚类和感官谱
机译:直接浸没固相微萃取-气相色谱-质谱法分析2-氨基苯乙酮及其在霞多丽和黑皮诺葡萄酒中的感官影响
机译:混合酿酒酵母菌株对霞多丽葡萄酒挥发物产生和估计感官特征的影响
机译:通过固相微萃取和气相色谱 - 质谱法基于挥发性复合型材的挥发性复合型材的化学计量方法
机译:气相色谱-质谱联用分析了三种不同热源对不同深度橡木桶壁深度的顺序加速溶剂萃取及其与模型提取酒的感官描述相关性的研究。
机译:白比诺:酿酒变量对酚醛挥发性和感官特征的演变的影响
机译:amphorae酿酒对霞多丽葡萄酒化学和感官特征的影响