葡萄酒、醋及其衍生产品香气成分的新分析
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.
作者信息
Durán-Guerrero Enrique, Castro Remedios
机构信息
Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Spain.
出版信息
Foods. 2021 May 30;10(6):1245. doi: 10.3390/foods10061245.
Abstract
Aroma is one of the main responsible for the acceptance of oenological products such as wine, vinegar and derived products [...].
摘要
香气是葡萄酒、醋及衍生产品等酿酒产品被接受的主要因素之一[...]。
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