Regional aroma characteristics of spontaneously fermented Cabernet Sauvignon wines produced from seven sub-regions in Shangri-La of China (vol 14, 24566, 2024)

被引：1
|
作者：
Sun, Qingyang
Cui, Ruiguo
Zhao, Yue
机构：
[1] Hebei Normal University of Science & Technology,College of Food Science
[2] Hebei Normal University of Science & Technology,Hebei Fruit Processing Technology Innovation Center
来源：
SCIENTIFIC REPORTS | 2024年 / 14卷 / 01期
关键词：
D O I：
10.1038/s41598-024-81465-0
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
引用
收藏
页数：1
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