Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes.

Zhang L, Bai H, Yang D, Chen M, Yang X, Li X, Chen Q

Open source

DOI
10.3390/foods15173004
Published
2026 Aug 26
Container
Foods (Basel, Switzerland)
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.3390/foods15173004,
  title = {Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes.},
  author = {Zhang L and Bai H and Yang D and Chen M and Yang X and Li X and Chen Q},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15173004},
  url = {https://doi.org/10.3390/foods15173004}
}

RIS

TY  - JOUR
TI  - Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes.
AU  - Zhang L
AU  - Bai H
AU  - Yang D
AU  - Chen M
AU  - Yang X
AU  - Li X
AU  - Chen Q
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15173004
UR  - https://doi.org/10.3390/foods15173004
ER  -

APA

L, Z., H, B., D, Y., M, C., X, Y., X, L., & Q, C. (2026). Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173004

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