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Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine.
Li, Wen; Zhang, Zhen; Zhao, Yuanyuan; Li, Wei; Wang, Li; Shang, Qi; Du, Jianming; Jin, Lina.
Afiliación
  • Li W; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Zhang Z; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Zhao Y; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Li W; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Wang L; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Shang Q; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Du J; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Jin L; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Molecules ; 28(13)2023 Jun 30.
Article en En | MEDLINE | ID: mdl-37446791
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Texto completo: 1 Bases de datos: MEDLINE Métodos Terapéuticos y Terapias MTCI: Terapias_biologicas / Aromoterapia Asunto principal: Vino / Compuestos Orgánicos Volátiles Idioma: En Revista: Molecules Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Métodos Terapéuticos y Terapias MTCI: Terapias_biologicas / Aromoterapia Asunto principal: Vino / Compuestos Orgánicos Volátiles Idioma: En Revista: Molecules Año: 2023 Tipo del documento: Article País de afiliación: China