Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation.
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| Title: | Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation. |
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| Authors: | Liu, Di1, Xing, Ran-Ran1, Li, Zheng2, Yang, Dai-Mo1, Pan, Qiu-Hong1 panqh@cau.edu.cn |
| Source: | European Food Research & Technology. Oct2016, Vol. 242 Issue 11, p1937-1948. 12p. |
| Database: | Hospitality & Tourism Complete |
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