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Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes

机译：枸杞毛林和葡萄酒葡萄葡萄酒葡萄酒葡萄酒挥发性组分分析

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Lu LU; Jia MI; Xiaoyan CHEN; Qing LUO; Xiaoying LI; Jun HE; Rong ZHAO; Bo JIN; Yamei YAN; Youlong CAO;
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4. Powerful Aromatic Volatile Thiols in Wines Made from Several Vitis vinifera Grape Varieties and Their Releasing Mechanism [C] . Takatoshi Tominaga, Isabelle Masneuf, Denis Dubourdieu American Chemical Society(ACS) National Meeting; 20010826-20010830; Chicago,IL; US . 2001

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5. Extraction of bio-active components from fruit and vegetable processing wastes: Using grape waste from the wine processing industry as a model. [D] . Vasan, Akhila. 2009

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6. Transcriptome and Flavonoids Metabolomic Analysis Identifies Regulatory Networks and Hub Genes in Black and White Fruits of Lycium ruthenicum Murray [O] . Tingting Li, Yunfang Fan, Huan Qin, 2020

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8. Gas-Chromatographic Mass-Spectrometric Investigation of Volatile Constituents of Wine. Part 5. Alcohols, Hydroxy Esters, Lactones and Other Polar Components of Wine Flavor [R] . Schreier, P., Drawert, F. 1974

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Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes

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