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- W2392903783 abstract "Flavoring compositions of Rosa roxburghii Tratt dry wine were extracted by solvent and then analyzed by GC/MS and their relative content were determined according to the area normalization. As a result, 36 peaks were separated and 31 kinds of flavoring compounds were identified, 97.58 % of total peak area. The main flavoring compositions with higher relative content were benzeneethanol, 3-hexen-1-ol, 1,3-butanediol, methionol, ethyl hydrogen succinate, ethyl lactate, γ-Butyrolactone, diethyl dl-malate, acetic acid, and oleic acid etc." @default.
- W2392903783 created "2016-06-24" @default.
- W2392903783 creator A5028071893 @default.
- W2392903783 date "2008-01-01" @default.
- W2392903783 modified "2023-09-25" @default.
- W2392903783 title "Analysis of Flavoring Compositions of Rosa roxburghii Tratt Dry Wine by GC/MS" @default.
- W2392903783 hasPublicationYear "2008" @default.
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