Found 3 results
[ Author(Desc)] Title Type Year
Filters: Author is Fang, Yu  [Clear All Filters]
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 
F
Y. Fang and Qian, M. C., “Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.”, J Agric Food Chem, vol. 54, no. 22, pp. 8567-73, 2006.
Y. Fang and Qian, M. C., “Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.”, J Chromatogr A, vol. 1080, no. 2, pp. 177-85, 2005.
Y. Fang and Qian, M. C., “Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)”, Flavour and Fragrance Journal, vol. 20, no. 1, pp. 22 - 29, 2005.