Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening - Chang, Eun-Ha; Jung, Sung-Min; Hur, Youn-Young (Food science and biotechnology, 2014)
Keywords: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; Vitaceae; 식품과학; grape; volatile compound; ripening; aroma; wine