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Volumn 51, Issue 2, 2013, Pages 482-489

Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

Author keywords

Aroma compounds; OAVs; SPME GC MS; Terroir; Wine

Indexed keywords

2-PHENYLETHANOL; AROMA COMPOUNDS; CABERNET-SAUVIGNON; ETHYL ACETATES; ETHYL HEXANOATE; ETHYL OCTANOATE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GRAPE VARIETY; ISOAMYL ACETATE; ISOAMYL ALCOHOL; OAVS; ODOR ACTIVE VALUES; QUALITATIVE DIFFERENCES; SOLID-PHASE MICROEXTRACTION; SPME-GC/MS; TERROIR; VOLATILE COMPOUNDS; WINE AROMAS;

EID: 84873903132     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.001     Document Type: Article
Times cited : (135)

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