Rosé wine volatile composition and the preferences of Chinese wine professionals

Published 2016 View Full Article

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Title
Rosé wine volatile composition and the preferences of Chinese wine professionals
Authors
Keywords
Rosé wine, Chinese wine experts, Blind tasting, Aroma volatiles, Quantitative analysis, Network analysis
Journal
FOOD CHEMISTRY
Volume 202, Issue -, Pages 507-517
Publisher
Elsevier BV
Online
2016-02-13
DOI
10.1016/j.foodchem.2016.02.042

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