Analysis of volatile compounds of Cabernet Sauvignon wine from Loess Plateau by comprehensive two dimensional gas chromatography-time of flight mass spectrometry

TIAN Xin; QI Xinchun; ZHANG Ze; MIU Chengpeng; XU Yan; TANG Ke

doi:10.13995/j.cnki.11-1802/ts.020545

TIAN Xin, QI Xinchun, ZHANG Ze, MIU Chengpeng, XU Yan, TANG Ke

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 239-246.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 239-246. DOI: 10.13995/j.cnki.11-1802/ts.020545

Analysis of volatile compounds of Cabernet Sauvignon wine from Loess Plateau by comprehensive two dimensional gas chromatography-time of flight mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 239-246 https://doi.org/10.13995/j.cnki.11-1802/ts.020545

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Received	Published
2019-03-15	2019-12-15
Issue Date
2020-02-11

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