Effects of potassium polyaspartate on phenolic compounds, volatile compounds, color, and sensory properties of cabernet sauvignon wine
- DOI
- 10.1016/j.fochx.2026.104422
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104422,
title = {Effects of potassium polyaspartate on phenolic compounds, volatile compounds, color, and sensory properties of cabernet sauvignon wine},
author = {Zeyu Zhou and Yibin Lan and Meng Zhou and Wenzhe Tong and Yixuan Ge and Cong Yu and Xuerong Duan and Changqing Duan and Xuemei Fan and Nan Meng and Guangfeng Wu},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104422},
url = {https://doi.org/10.1016/j.fochx.2026.104422}
}RIS
TY - JOUR TI - Effects of potassium polyaspartate on phenolic compounds, volatile compounds, color, and sensory properties of cabernet sauvignon wine AU - Zeyu Zhou AU - Yibin Lan AU - Meng Zhou AU - Wenzhe Tong AU - Yixuan Ge AU - Cong Yu AU - Xuerong Duan AU - Changqing Duan AU - Xuemei Fan AU - Nan Meng AU - Guangfeng Wu PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104422 UR - https://doi.org/10.1016/j.fochx.2026.104422 ER -
APA
Zhou, Z., Lan, Y., Zhou, M., Tong, W., Ge, Y., Yu, C., Duan, X., Duan, C., Fan, X., Meng, N., & Wu, G. (2026). Effects of potassium polyaspartate on phenolic compounds, volatile compounds, color, and sensory properties of cabernet sauvignon wine. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104422
Source records
- crossref · retrieved 2026-09-25T12:33:59.719Z