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The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine.
Liu, Pei-Tong; Yu, Ke-Ji; Li, Yu-Ting; Duan, Chang-Qing; Yan, Guo-Liang.
Afiliação
  • Liu PT; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.
  • Yu KJ; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.
  • Li YT; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.
  • Duan CQ; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.
  • Yan GL; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China. Electronic address: glyan@cau.edu.cn.
Food Res Int ; 114: 214-222, 2018 12.
Article em En | MEDLINE | ID: mdl-30361019
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Ácido Linoleico / Vitis / Aminoácidos de Cadeia Ramificada / Odorantes Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Ácido Linoleico / Vitis / Aminoácidos de Cadeia Ramificada / Odorantes Idioma: En Ano de publicação: 2018 Tipo de documento: Article