Differences of volatile components in four kinds of fermented <em>Rosa roxburghii</em> wines based on GC-IMS analysis

doi:10.11882/j.issn.0254-5071.2024.11.038

Differences of volatile components in four kinds of fermented Rosa roxburghii wines based on GC-IMS analysis

ZHANG Ting, WANG Xinying, LI Qianyan, GAO Angze, YANG Junlan, WANG Yingwei

China Brewing ›› 2024, Vol. 43 ›› Issue (11) : 242-248.

PDF(3220 KB)

China Brewing ›› 2024, Vol. 43 ›› Issue (11) : 242-248. DOI: 10.11882/j.issn.0254-5071.2024.11.038

Differences of volatile components in four kinds of fermented Rosa roxburghii wines based on GC-IMS analysis

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(11): 242-248 https://doi.org/10.11882/j.issn.0254-5071.2024.11.038

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(3220 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2024-03-20	2024-05-30	2024-11-25
Issue Date
2025-01-23

Please choose a citation manager

Content to export