Characterization of volatile compounds in Cowart muscadine grape (Vitis rotundifolia) during ripening stages using GC-MS combined with principal component analysis (Englisch)
- Neue Suche nach: Lee, Bolim
- Neue Suche nach: Lin, Pei-ching
- Neue Suche nach: Cha, Hwan soo
- Neue Suche nach: Luo, Jun
- Neue Suche nach: Chen, Feng
- Neue Suche nach: Lee, Bolim
- Neue Suche nach: Lin, Pei-ching
- Neue Suche nach: Cha, Hwan soo
- Neue Suche nach: Luo, Jun
- Neue Suche nach: Chen, Feng
In:
Food Science and Biotechnology
;
25
, 5
; 1319-1326
;
2016
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Characterization of volatile compounds in Cowart muscadine grape (Vitis rotundifolia) during ripening stages using GC-MS combined with principal component analysis
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Beteiligte:Lee, Bolim ( Autor:in ) / Lin, Pei-ching ( Autor:in ) / Cha, Hwan soo ( Autor:in ) / Luo, Jun ( Autor:in ) / Chen, Feng ( Autor:in )
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Erschienen in:Food Science and Biotechnology ; 25, 5 ; 1319-1326
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Verlag:
- Neue Suche nach: The Korean Society of Food Science and Technology
- Neue Suche nach: Springer
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Erscheinungsort:[Berlin]
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Erscheinungsdatum:2016
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ISSN:
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ZDBID:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664.005
- Weitere Informationen zu Dewey Decimal Classification
- Neue Suche nach: 58.34$jLebensmitteltechnologie / 58.34 / 58.30$jBiotechnologie / 58.30
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Klassifikation:
DDC: 664.005 BKL: 58.34$jLebensmitteltechnologie / 58.34 Lebensmitteltechnologie / 58.30$jBiotechnologie / 58.30 Biotechnologie -
Datenquelle:
Inhaltsverzeichnis – Band 25, Ausgabe 5
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