Identification of Aroma-active Compounds in Cabernet Gernischt Wine by Gas Chromatography-olfactometry(GC-O) Coupled with Gas Chromatography-mass Spectrometry(GC-MS)

doi:10.13995/j.cnki.11-1802/ts.2011.11.014

Fan Wen-lai~, Xu Yan~, Li Ji-ming~, Yin Jian-bang~, Yu Ying~

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (11) : 183-188.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (11) : 183-188. DOI: 10.13995/j.cnki.11-1802/ts.2011.11.014

Food and Fermentation Industries

Identification of Aroma-active Compounds in Cabernet Gernischt Wine by Gas Chromatography-olfactometry(GC-O) Coupled with Gas Chromatography-mass Spectrometry(GC-MS)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(11): 183-188 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.11.014

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