Article Versions Notes

Liu B, Yang Y, Ren L, Su Z, Bian X, Fan J, Wang Y, Han B, Zhang N. HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China. Molecules. 2022; 27(24):9056. https://doi.org/10.3390/molecules27249056

Liu, Baoxiang, Yang Yang, Likun Ren, Zhengbo Su, Xin Bian, Jing Fan, Yuanyuan Wang, Bing Han, and Na Zhang. 2022. "HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China" Molecules 27, no. 24: 9056. https://doi.org/10.3390/molecules27249056

Liu, B., Yang, Y., Ren, L., Su, Z., Bian, X., Fan, J., Wang, Y., Han, B., & Zhang, N. (2022). HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China. Molecules, 27(24), 9056. https://doi.org/10.3390/molecules27249056