Changqing Duan

Changqing Duan

China Agricultural University
在 cau.edu.cn 的电子邮件经过验证
被引用次数：11176
Wine chemistry Analytical chemistry Anthocyanin Wine aroma Oenology
Patrizia Romano

Patrizia Romano

Professor of Food Microbiology, Universitas Mercatorum, Rome
在 unibas.it 的电子邮件经过验证
被引用次数：8095
Wine yeasts fermented beverages wine aroma yeast starters yeast selection
Ricardo Lopez

Ricardo Lopez

Professor of Analytical Chemistry, Universidad de Zaragoza
在 unizar.es 的电子邮件经过验证
被引用次数：5865
Analytical Chemistry flavor chemistry chromatography wine aroma
jean-Luc LEGRAS

jean-Luc LEGRAS

INRAE SPO Montpellier
在 inra.fr 的电子邮件经过验证
被引用次数：5696
yeast diversity and evolution domestication fermentation wine aroma genetics
Maurizio Petrozziello

Maurizio Petrozziello

CREA - RESEARCH CENTRE FOR VITICULTURE AND ENOLOGY
在 crea.gov.it 的电子邮件经过验证
被引用次数：959
volatile compounds wine aroma GC-MS GC-FID GC-O
Mike Bodorev

Mike Bodorev

INEOS RAS
被引用次数：128
wine chemistry wine aroma food chemistry analytical chemisyry plant biochemistry
Katarína Ďurčanská

Katarína Ďurčanská

Researcher at Slovak University of Technology
在 stuba.sk 的电子邮件经过验证
被引用次数：115
wine microbiology wine yeast wine aroma
Ángel Manuel Aragón Capone

Ángel Manuel Aragón Capone

PhD Student, Universidad de Zaragoza
在 unizar.es 的电子邮件经过验证
被引用次数：10
flavor chemistry chromatography wine aroma analytical chemistry