Changes of volatile flavor components during brewing of pomegranate wine based on GC-IMS

doi:10.13995/j.cnki.11-1802/ts.028433

ZHANG Busheng, GAO Xing, YAN Xin, CUI Danyao, LYU Xiaotong, LIN Liangcai, ZHANG Cuiying

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 252-257.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 252-257. DOI: 10.13995/j.cnki.11-1802/ts.028433

Changes of volatile flavor components during brewing of pomegranate wine based on GC-IMS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(7): 252-257 https://doi.org/10.13995/j.cnki.11-1802/ts.028433

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Received	Revised	Published
2021-06-23	2021-07-23	2022-04-15
Issue Date
2022-04-27

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