Article Versions Notes

Zang X, Du Q, Qu R, Ye D, Lu Y, Liu Y. Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones. Fermentation. 2022; 8(10):501. https://doi.org/10.3390/fermentation8100501

Zang, Xiaomin, Qing Du, Rui Qu, Dongqing Ye, Yao Lu, and Yanlin Liu. 2022. "Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones" Fermentation 8, no. 10: 501. https://doi.org/10.3390/fermentation8100501

Zang, X., Du, Q., Qu, R., Ye, D., Lu, Y., & Liu, Y. (2022). Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones. Fermentation, 8(10), 501. https://doi.org/10.3390/fermentation8100501