Effects of water-soluble β-glucan on aroma compounds of Chardonnay dry white wine

LI Jiechun; SONG Xinyuan; YANG Xueshan; HAN Shunyu; ZHU Xia

doi:10.13995/j.cnki.11-1802/ts.026978

LI Jiechun, SONG Xinyuan, YANG Xueshan, HAN Shunyu, ZHU Xia

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 134-140.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 134-140. DOI: 10.13995/j.cnki.11-1802/ts.026978

Effects of water-soluble β-glucan on aroma compounds of Chardonnay dry white wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(22): 134-140 https://doi.org/10.13995/j.cnki.11-1802/ts.026978

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Received	Revised
2021-02-03	2021-02-25
Issue Date
2021-12-16

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