Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - part II: Flavanols and flavonols

Food Chemistry 2026

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Authors: Xingjie Wang, Yun-kui Li, Lu-lu Wu, Hong-cong Song, Nino Russo, Yongsheng Tao

DOI: 10.1016/j.foodchem.2026.147927

Cited by: 3

References: 35

Fields of Study & Subjects

Fermentation and Sensory Analysis Phytochemicals and Antioxidant Activities Horticultural and Viticultural Research

References 35