Aroma enhancement through enzymatic hydrolysis and its effects on physicochemical properties and volatile compounds of two kinds of blueberry wines

LIU Fangtian, LI Sunjun, CHENG Ke,GAO Jihui, YUAN Fang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 108-114.

PDF(956 KB)
PDF(956 KB)
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 108-114. DOI: 10.13995/j.cnki.11-1802/ts.018936

Aroma enhancement through enzymatic hydrolysis and its effects on physicochemical properties and volatile compounds of two kinds of blueberry wines

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 108-114 https://doi.org/10.13995/j.cnki.11-1802/ts.018936

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(956 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉