Article Versions Notes

Zhang B, Cao W, Li C, Liu Y, Zhao Z, Qin H, Fan S, Xu P, Yang Y, Lu W. Study on the Effect of Different Concentrations of SO₂ on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine. Foods. 2024; 13(8):1247. https://doi.org/10.3390/foods13081247

Zhang, Baoxiang, Weiyu Cao, Changyu Li, Yingxue Liu, Zihao Zhao, Hongyan Qin, Shutian Fan, Peilei Xu, Yiming Yang, and Wenpeng Lu. 2024. "Study on the Effect of Different Concentrations of SO₂ on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine" Foods 13, no. 8: 1247. https://doi.org/10.3390/foods13081247

Zhang, B., Cao, W., Li, C., Liu, Y., Zhao, Z., Qin, H., Fan, S., Xu, P., Yang, Y., & Lu, W. (2024). Study on the Effect of Different Concentrations of SO₂ on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine. Foods, 13(8), 1247. https://doi.org/10.3390/foods13081247