Aroma components analysis in blackcurrant fruit and fruit wine by GC-MS

doi:10.3969/j.issn.0254-5071.2014.03.034

JIA Qingqing1, SHAO Weiping1*, XIN Xiulan2, CHEN Liang2

China Brewing ›› 2014, Vol. 33 ›› Issue (3) : 141-146.

PDF(357 KB)

China Brewing ›› 2014, Vol. 33 ›› Issue (3) : 141-146. DOI: 10.3969/j.issn.0254-5071.2014.03.034

Aroma components analysis in blackcurrant fruit and fruit wine by GC-MS

{{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}}, 2014, 33(3): 141-146 https://doi.org/10.3969/j.issn.0254-5071.2014.03.034

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(357 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export