Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/102183
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Type: Journal article
Title: Rosé wine volatile composition and the preferences of Chinese wine professionals
Other Titles: Rose wine volatile composition and the preferences of Chinese wine professionals
Author: Wang, J.
Capone, D.
Wilkinson, K.
Jeffery, D.
Citation: Food Chemistry, 2016; 202:507-517
Publisher: Elsevier
Issue Date: 2016
ISSN: 0308-8146
1873-7072
Statement of
Responsibility: 
Jiaming Wang, Dimitra L. Capone, Kerry L. Wilkinson, David W. Jeffery
Abstract: Abstract not available
Keywords: Rosé wine; Chinese wine experts; Blind tasting; Aroma volatiles; Quantitative analysis; Network analysis
Description: Available online 11 February 2016
Rights: © 2016 Elsevier Ltd. All rights reserved.
RMID: 0030043948
DOI: 10.1016/j.foodchem.2016.02.042
Appears in Collections:Agriculture, Food and Wine publications

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