Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions-Reference-Cited by-同舟云学术

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Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions

Published:2015-06 Issue:2 Volume:35 Page:237-246
ISSN:1678-457X
Container-title:Food Science and Technology (Campinas)
language:en
Short-container-title:Food Sci. Technol (Campinas)

Author:

Cheng Guo,Liu Ye,Yue Tai-Xin,Zhang Zhen-Wen

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v35n2/0101-2061-cta-35-2-237.pdf

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Phytochemical screening of ethanolic extract of local Aceh lime (Citrus aurantifolia (Christm.) Swingle) peels;IOP Conference Series: Earth and Environmental Science;2024-06-01

2. Phenolic, Amino Acid, Mineral, and Vitamin Contents during Berry Development in ‘Italia’ and ‘Bronx Seedless’ Grape Cultivars;Horticulturae;2024-04-23

3. Dynamics of Berry Characteristics, Biochemical Composition, and Physiological Responses Across Ripening Stages: Investigating the Impact of Pollinizer Varieties on Physiological Femaleness in Bozcaada Çavuşu (Vitis vinifera L. cv);Journal of Plant Growth Regulation;2024-03-17

4. Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage;LWT;2024-01

5. Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine;Molecules;2023-07-06

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