Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry - Concepedia

Concepedia

Publication | Closed Access

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

53

Citations

30

References

2020

Year

Xiao‐Feng Xiang, Yibin Lan, Xiaotong Gao, Han Xie, Zhao-Yan An, Zhi-Hao Lv, Yin-Shi, Chang‐Qing Duan, Guangfeng Wu

Food Research International

Food ChemistryTail FractionsSpine GrapeFood AnalysisChemical CompositionPhytochemistryPhytochemicalGas Chromatography-mass Spectrometry

References

	Year	Citations

Page 1