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food chemistry(1)

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antioxidant capacities(1)
gc-ms(1)
gingko wine(1)
total polyphenolic content(1)
volatile flavor compounds(1)

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Wang, Xu AND Xie, Kelin AND Feng, Tao AND Zhuang, Haining AND Ye, Ran AND Fang, Zhongxiang(0)

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curtin univ, sch publ hlth, perth, wa 6845, australia(1)
shanghai acad agr sci, inst edible fungi, natl engn res ctr edible fungi, shanghai 201403, peoples r china(1)
shanghai inst technol, sch perfume & aroma technol, shanghai 201418, peoples r china(1)
univ tennessee, dept biosyst engn & soil sci, knoxville, tn 37996 usa(1)

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资源类型: 外文期刊

作者:Wang, Xu(精确检索)

作者:Xie, Kelin(精确检索)

作者:Feng, Tao(精确检索)

作者:Zhuang, Haining(精确检索)

作者:Ye, Ran(精确检索)

作者:Fang, Zhongxiang(精确检索)

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1Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

作者： Wang, Xu; Xie, Kelin; Feng, Tao; Zhuang, Haining; Ye, Ran; Fang, Zhongxiang; SCI

机构： Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China; Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China; Univ Tennessee, Dept Biosyst Engn & Soil Sci, Knoxville, TN 37996 USA; Curtin Univ, Sch Publ Hlth, Perth, WA 6845, Australia;

来源：FOOD CHEMISTRY

关键词： Gingko wine Volatile flavor compounds GC-MS Total polyphenolic content Antioxidant capacities