Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine

作者：Yang Yu, Guojie Jin, Xingjie Wang, Cai-Lin Kong, JiBin Liu, Yongsheng Tao · 发表于：Food Chemistry · 年份：2019 · DOI：10.1016/j.foodchem.2019.01.106 · 被引用次数：95 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Plant biochemistry and biosynthesis