Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wi...
Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine
About this item
Full title
Author / Creator
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions of Japanese apricot fruit and wine produced from it...
Alternative Titles
Full title
Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_a45cf881d52f43459eb0528f9e93cbdf
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_a45cf881d52f43459eb0528f9e93cbdf
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules30020392
