Order Article Reprints

Xia D, Tan X, Wang L, Li Z, Hou A, Zhu Y, Lai L, Wang Y. GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation. Foods. 2023; 12(10):1992. https://doi.org/10.3390/foods12101992

Xia, Di, Xu Tan, Li Wang, Zongjun Li, Aixiang Hou, Yan Zhu, Ling Lai, and Yuanliang Wang. 2023. "GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation" Foods 12, no. 10: 1992. https://doi.org/10.3390/foods12101992

Xia, D., Tan, X., Wang, L., Li, Z., Hou, A., Zhu, Y., Lai, L., & Wang, Y. (2023). GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation. Foods, 12(10), 1992. https://doi.org/10.3390/foods12101992