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Characterization of odor-active compounds in the head, hear..:
Xiang, Xiao-Feng
;
Lan, Yi-Bin
;
Gao, Xiao-Tong
...
Food Research International. 137 (2020) - p. 109388 , 2020
Link:
https://doi.org/10.1016/j.foodres.2020.109388
RT Journal T1
Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2020.109388&Exemplar=1&LAN=DE A1 Xiang, Xiao-Feng A1 Lan, Yi-Bin A1 Gao, Xiao-Tong A1 Xie, Han A1 An, Zhao-Yan A1 Lv, Zhi-Hao A1 Yin-Shi A1 Duan, Chang-Qing A1 Wu, Guang-Feng PB Elsevier BV YR 2020 SN 0963-9969 JF Food Research International VO 137 SP 109388 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2020.109388 DO https://doi.org/10.1016/j.foodres.2020.109388 SF ELIB - SuUB Bremen
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