Matrix effects of tartaric acid on the volatile release and aroma perception of fruity esters in wine

Fan Feng, Na Li, Hongcong Song, Aihua Li, Yongsheng Tao

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DOI: 10.1016/j.foodres.2026.120304
Published: 2026-11
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120304,
  title = {Matrix effects of tartaric acid on the volatile release and aroma perception of fruity esters in wine},
  author = {Fan Feng and Na Li and Hongcong Song and Aihua Li and Yongsheng Tao},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120304},
  url = {https://doi.org/10.1016/j.foodres.2026.120304}
}

RIS

TY  - JOUR
TI  - Matrix effects of tartaric acid on the volatile release and aroma perception of fruity esters in wine
AU  - Fan Feng
AU  - Na Li
AU  - Hongcong Song
AU  - Aihua Li
AU  - Yongsheng Tao
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120304
UR  - https://doi.org/10.1016/j.foodres.2026.120304
ER  -

APA

Feng, F., Li, N., Song, H., Li, A., & Tao, Y. (2026). Matrix effects of tartaric acid on the volatile release and aroma perception of fruity esters in wine. Food Research International. https://doi.org/10.1016/j.foodres.2026.120304

Source records

crossref · retrieved 2026-09-26T16:19:04.411Z