Effects of Yeasts on the Release of Glycosidically Bound Aroma Components from Wine Analyzed by Ultra-high Performance Liquid Chromatography-Quadrupole-Time-of-Flight-Mass Spectrometry
AN Xiaohui, MIAO Yingxin, CHEN Zhuo, ZHANG Xinke, DUAN Changqing, PAN Qiuhong
(Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
AN Xiaohui, MIAO Yingxin, CHEN Zhuo, ZHANG Xinke, DUAN Changqing, PAN Qiuhong. Effects of Yeasts on the Release of Glycosidically Bound Aroma Components from Wine Analyzed by Ultra-high Performance Liquid Chromatography-Quadrupole-Time-of-Flight-Mass Spectrometry[J]. FOOD SCIENCE, 2020, 41(12): 158-165.