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Biblio
Found 7 results
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Fang, Yu
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Book
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.
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.
Journal Article
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.
J. J. Moreno
,
Cerpa-Calderón, F.
,
Cohen, S. D.
,
Fang, Y.
,
Qian, M.
, and
Kennedy, J. A.
,
“
Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.
”
,
Food Chem
, vol. 109, no. 4, pp. 755-62, 2008.
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.
M. C. Qian
,
Fang, Y.
, and
Shellie, K.
,
“
Volatile composition of Merlot wine from different vine water status.
”
,
J Agric Food Chem
, vol. 57, no. 16, pp. 7459-63, 2009.