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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/102183
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dc.contributor.authorWang, J.-
dc.contributor.authorCapone, D.-
dc.contributor.authorWilkinson, K.-
dc.contributor.authorJeffery, D.-
dc.date.issued2016-
dc.identifier.citationFood Chemistry, 2016; 202:507-517-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttp://hdl.handle.net/2440/102183-
dc.descriptionAvailable online 11 February 2016-
dc.description.abstractAbstract not available-
dc.description.statementofresponsibilityJiaming Wang, Dimitra L. Capone, Kerry L. Wilkinson, David W. Jeffery-
dc.language.isoen-
dc.publisherElsevier-
dc.rights© 2016 Elsevier Ltd. All rights reserved.-
dc.source.urihttp://dx.doi.org/10.1016/j.foodchem.2016.02.042-
dc.subjectRosé wine; Chinese wine experts; Blind tasting; Aroma volatiles; Quantitative analysis; Network analysis-
dc.titleRosé wine volatile composition and the preferences of Chinese wine professionals-
dc.title.alternativeRose wine volatile composition and the preferences of Chinese wine professionals-
dc.typeJournal article-
dc.identifier.doi10.1016/j.foodchem.2016.02.042-
pubs.publication-statusPublished-
dc.identifier.orcidCapone, D. [0000-0003-4424-0746]-
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]-
dc.identifier.orcidJeffery, D. [0000-0002-7054-0374]-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 3

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