The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia;
The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia,The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;
The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia;
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;
机译:酒中烟味的回顾:烟和葡萄中烟来源的挥发性酚及其糖苷代谢物作为烟暴露的生物标志物及其在烟味感官感知中的作用
机译:葡萄酒中的烟源污染:葡萄采后烟气暴露对葡萄酒化学成分和感官特性的影响
机译:整个酿酒过程中,暴露于野火的裸露赤霞珠葡萄中的烟味挥发性酚醛糖苷的变化
机译:评估葡萄和葡萄酒的烟雾
机译:不同酿酒协议对葡萄酒减轻烟雾的调查
机译:葡萄收获后臭氧处理葡萄酒烟雾污染
机译:葡萄暴露于植被烟雾烟雾,随着木质素组成和木质素衍生的葡萄酒中的诱导烟雾染色化合物的植被