Quality Characteristics of Different Plum Varieties and Their Suitability for Winemaking

被引：0
|
作者：
Zhou, Yan [1 ]
Chen, Ya [2 ]
Liao, Maowen [3 ]
Li, Ke [3 ]
Li, Huajia [3 ]
Liu, Jia [4 ]
Liu, Dayu [1 ]
Zhu, Yongqing [3 ]
机构：
[1] College of Food and Bioengineering, Chengdu University, Chengdu,610106, China
[2] Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan,830091, China
[3] Institute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences, Institute of Food, Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu,610000, China
[4] Horticulture Research Institute of Sichuan Academy of Agricultural Sciences, Chengdu,610000, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 24期
关键词：
Flavor compounds - Terpenes - Wine;
D O I：
10.13386/j.issn1002-0306.2024010362
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：272 / 282
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