Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China

The differences in chemical and sensory characteristics between Marselan and Cabernet Sauvignon in China were investigated with gas chromatography–mass spectrometry (GC-MS) and high-performance liquid chromatography–triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS), combined with color parameters...

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Detalles Bibliográficos
Autores principales: Song, Xixian, Yang, Weixi, Qian, Xu, Zhang, Xinke, Ling, Mengqi, Yang, Li, Shi, Ying, Duan, Changqing, Lan, Yibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000944/
https://www.ncbi.nlm.nih.gov/pubmed/36900627
http://dx.doi.org/10.3390/foods12051110

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000944/
https://www.ncbi.nlm.nih.gov/pubmed/36900627
http://dx.doi.org/10.3390/foods12051110

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