المؤلفون: Baoxiang Zhang, Weiyu Cao, Changyu Li, Yingxue Liu, Zihao Zhao, Hongyan Qin, Shutian Fan, Peilei Xu, Yiming Yang, Wenpeng Lu

المصدر: Foods, Vol 13, Iss 8, p 1247 (2024)

مصطلحات موضوعية: HS-GC-IMS, volatile components, OAV value, VIP value, sensory evaluation, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/8/1247Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/c553cc8d862042109de5798e137061f9Test

المؤلفون: GENOVESE, Alessandro, GAMBUTI, Angelita, MOIO, LUIGI, Lamorte SA

المساهمون: Genovese, Alessandro, Lamorte, Sa, Gambuti, Angelita, Moio, Luigi

مصطلحات موضوعية: Grape skin, pulp juice, Free and glycosilated aroma compound, SPE, GC-MS, OAV value, Aromatic series

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:000323239400002; volume:53; issue:1; firstpage:15; lastpage:23; numberofpages:9; journal:FOOD RESEARCH INTERNATIONAL; http://hdl.handle.net/11588/575168Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84877319263

الإتاحة: https://doi.org/10.1016/j.foodres.2013.03.051Test
http://hdl.handle.net/11588/575168Test

المؤلفون: Alessandro Genovese, Simona Antonella Lamorte, Luigi Moio, Angelita Gambuti

المساهمون: Genovese, Alessandro, Lamorte, Sa, Gambuti, Angelita, Moio, Luigi

مصطلحات موضوعية: Free and glycosilated aroma compound, Chromatography, biology, Chemistry, Aromatic series, Grape skin, biology.organism_classification, OAV value, pulp juice, Food science, Cultivar, Gas chromatography–mass spectrometry, SPE, GC-MS, Aroma, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8a63fc2b74ced104bbbae892ffc75d3Test
http://hdl.handle.net/11588/575168Test