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Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis
Food Chemistry ( IF 8.8 ) Pub Date : 2024-04-27 , DOI: 10.1016/j.foodchem.2024.139503 Tom Estier , Axel Marchal
中文翻译:
了解白葡萄酒中的苦味:通过 LC-HRMS 和感官分析评估 27 种化合物的贡献
更新日期:2024-04-27
Food Chemistry ( IF 8.8 ) Pub Date : 2024-04-27 , DOI: 10.1016/j.foodchem.2024.139503 Tom Estier , Axel Marchal
中文翻译:
了解白葡萄酒中的苦味:通过 LC-HRMS 和感官分析评估 27 种化合物的贡献