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MICRO-OXYGENATION: 作品数：1被引量：3H指数：1; 导出分析报告; 相关期刊：《International Journal of Agricultural and Biological Engineering》更多>>; 相关基金：国家自然科学基金更多>>

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Effects of micro-oxygenation on the aroma of Cabernet Sauvignon wine from Ningxia,China被引量：3: 《International Journal of Agricultural and Biological Engineering》2022年第4期251-263,共13页Zhong Zhang Qingchen Zhang Huiqing Wang Hongchuan Xia Lijun Sun Junxiang Zhang; The authors acknowledge that this work was financially supported by the National Natural Science Foundation of China(Grant No.31960472).; Micro-oxygenation (MOX) is an effective post-harvest technique for the flavor improvement of grape wine. This study investigated the effect of MOX on the aroma quality of Ningxia wine for the first time. Three sub-reg...; 关键词：grape wine MICRO-OXYGENATION volatile organic compounds aroma profiles Ningxia

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