AROMA CONSTITUENTS OF MUSCADINE WINES1
- 1 February 1987
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 10 (1), 57-66
- https://doi.org/10.1111/j.1745-4557.1987.tb00289.x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- COUPLED GAS CHROMATOGRAPHIC METHODS FOR SEPARATION, IDENTIFICATION, AND QUANTITATIVE ANALYSIS OF COMPLEX MIXTURES: MDGC, GC-MS, GC-IR, LC-GCPublished by Walter de Gruyter GmbH ,2011
- Effects of grape skins and seeds on the composition and quality of muscadine winesFood Chemistry, 1987
- Volatile aroma constituents of Noble muscadine grapesFood Chemistry, 1986
- Volatile constituents of the muscadine grape (Vitis rotundifolia)Journal of Agricultural and Food Chemistry, 1982
- RECENT STUDIES IN FLAVOR CHEMISTRY, CHEMURGY AND SOLAR DRYING TECHNOLOGY OF SOME TROPICAL FRUITSPublished by Elsevier ,1979
- POSSIBILITIES OF CHARACTERIZING WINE QUALITY AND VINE VARIETIES BY MEANS OF CAPILLARY CHROMATOGRAPHYPublished by Elsevier ,1978
- WINE FLAVORPublished by Elsevier ,1978
- CHARACTERISTICS OF RED WINES OF SIX CULTlVARS OF Vitis rotundifolia Michx.Journal of Food Science, 1975
- A Comparison of Anthocyanins and Wine Color Quality in Black Grapes of 39 Clones of Vitis rotundifolia Michx.Journal of the American Society for Horticultural Science, 1974
- ANTHOCYANINS OF BLACK GRAPES OF 10 CLONES OF Vitis rotundifolia, MICHX.Journal of Food Science, 1973