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Biblio
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Qian, Michael C.
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Y. Fang
and
Qian, M. C.
,
ACS Symposium SeriesFlavor Chemistry of Wine and Other Alcoholic BeveragesDevelopment of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS
, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 81 - 99.
Y. Fang
and
Qian, M. C.
,
Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes
, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 101 - 115.
W. Fan
,
Xu, Y.
, and
Qian, M. C.
,
Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry
, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 303 - 338.
M. C. Qian
,
Shellhammer, T. H.
, and
Wolfe, P.
,
“
The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction
”
, vol. 1104, pp. 203 - 215, 2012.
P. M. Davis
and
Qian, M. C.
,
Progress on Volatile Sulfur Compound Analysis in Wine
, vol. 1068. Washington, DC: American Chemical Society, 2011, pp. 93 - 115.
X. Du
and
Qian, M. C.
,
Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry
, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 27 - 43.
X. Du
and
Qian, M. C.
,
Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing ‘Black Diamond’ Blackberry
, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 45 - 61.
E. Yang
,
Zhao, Y.
, and
Qian, M. C.
,
Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage
, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 79 - 94.
M. C. Qian
and
Wang, Y.
,
“
Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries
”
,
Journal of Food Science
, vol. 70, no. 1, pp. 13-20, 2005.