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Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China.
Lan, Yi-Bin; Xiang, Xiao-Feng; Yang, Wei-Xi; Zhu, Bao-Qing; Pu, Hong-Tie; Duan, Chang-Qing.
Affiliation
  • Lan YB; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.
  • Xiang XF; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China.
  • Yang WX; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.
  • Zhu BQ; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China.
  • Pu HT; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.
  • Duan CQ; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China.
Food Sci Biotechnol ; 29(12): 1641-1653, 2020 Dec.
Article de En | MEDLINE | ID: mdl-33282431
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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Food Sci Biotechnol Année: 2020 Type de document: Article Pays de publication:
Texte intégral
Ajouter à My VHL
Imprimer
XML
PubMed Links
Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Food Sci Biotechnol Année: 2020 Type de document: Article Pays de publication: