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Comparative Study of Aromatic Compounds in Young Red Wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet Varieties in China
| Content Provider | Scilit |
|---|---|
| Author | Zhang, M. Xu, Q. Duan, C. Qu, W. Wu, Y. |
| Copyright Year | 2007 |
| Description | Journal: Journal of food science |
| Related Links | https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2007.00357.x |
| Ending Page | C252 |
| Page Count | 5 |
| Starting Page | C248 |
| e-ISSN | 17503841 |
| DOI | 10.1111/j.1750-3841.2007.00357.x |
| Journal | Journal of food science |
| Issue Number | 5 |
| Volume Number | 72 |
| Language | English |
| Publisher | Wiley-Blackwell |
| Publisher Date | 2007-05-16 |
| Access Restriction | Open |
| Subject Keyword | Journal: Journal of food science Food Science and Technology Aromatic Components Cabernet Franc Cabernet Gernischet Cabernet Sauvignon Headspace/solidâphase Microextraction |
| Content Type | Text |
| Resource Type | Article |