Your browser doesn't support javascript.
loading
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation.
Du, Qing; Ye, Dongqing; Zang, Xiaomin; Nan, Hao; Liu, Yanlin.
Affiliation
  • Du Q; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
  • Ye D; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China.
  • Zang X; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
  • Nan H; College of Life Sciences, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: nanhao@nwsuaf.edu.cn.
  • Liu Y; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China. Electronic address: yanlinliu@nwsuaf.edu.cn.
Food Res Int ; 162(Pt A): 112016, 2022 12.
Article in En | MEDLINE | ID: mdl-36461241
Subject(s)
Key words
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenylethyl Alcohol / Wine Language: En Journal: Food Res Int Year: 2022 Type: Article Affiliation country: China
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenylethyl Alcohol / Wine Language: En Journal: Food Res Int Year: 2022 Type: Article Affiliation country: China