Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of 'Cabernet Sauvignon' Wine.

Zhang Z, Li X, Zhai W, Zhu C, Fan Z, Zhang Z, Sun J, Zhao B

DOI: 10.3390/foods15183233
Published: 2026 Sep 13
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15183233,
  title = {Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of 'Cabernet Sauvignon' Wine.},
  author = {Zhang Z and Li X and Zhai W and Zhu C and Fan Z and Zhang Z and Sun J and Zhao B},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15183233},
  url = {https://doi.org/10.3390/foods15183233}
}

RIS

TY  - JOUR
TI  - Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of 'Cabernet Sauvignon' Wine.
AU  - Zhang Z
AU  - Li X
AU  - Zhai W
AU  - Zhu C
AU  - Fan Z
AU  - Zhang Z
AU  - Sun J
AU  - Zhao B
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15183233
UR  - https://doi.org/10.3390/foods15183233
ER  -

APA

Z, Z., X, L., W, Z., C, Z., Z, F., Z, Z., J, S., & B, Z. (2026). Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of 'Cabernet Sauvignon' Wine.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183233

Source records

pubmed · retrieved 2026-11-10T13:12:48.265Z