The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling.
第一作者:
Marlize Z,Bekker
第一单位:
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia. Electronic address: Marlize.Bekker@awri.com.au.
作者:
主题词
铜(Copper);硫化氢(Hydrogen Sulfide);氢离子浓度(Hydrogen-Ion Concentration);巯基化合物(Sulfhydryl Compounds);硫化合物(Sulfur Compounds);葡萄酒(Wine)
DOI
10.1016/j.foodchem.2016.03.060
PMID
27080891
发布时间
2016-12-30
- 浏览6
Food chemistry
148-56页
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