Comparative analysis of composition, volatile compounds, and bioactivities in pomace skins and seeds from different wine grape varieties prior to and following fermentation
- DOI
- 10.1016/j.foodchem.2026.150739
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150739,
title = {Comparative analysis of composition, volatile compounds, and bioactivities in pomace skins and seeds from different wine grape varieties prior to and following fermentation},
author = {Juan-Juan Zhu and Jia-Ning Yan and Xiao-Fang Li and Hao-Hao Zhao and Wen-Qi Wang and Hai-Jun Ma},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150739},
url = {https://doi.org/10.1016/j.foodchem.2026.150739}
}RIS
TY - JOUR TI - Comparative analysis of composition, volatile compounds, and bioactivities in pomace skins and seeds from different wine grape varieties prior to and following fermentation AU - Juan-Juan Zhu AU - Jia-Ning Yan AU - Xiao-Fang Li AU - Hao-Hao Zhao AU - Wen-Qi Wang AU - Hai-Jun Ma PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150739 UR - https://doi.org/10.1016/j.foodchem.2026.150739 ER -
APA
Zhu, J., Yan, J., Li, X., Zhao, H., Wang, W., & Ma, H. (2026). Comparative analysis of composition, volatile compounds, and bioactivities in pomace skins and seeds from different wine grape varieties prior to and following fermentation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150739
Source records
- crossref · retrieved 2026-09-26T13:21:16.697Z