Vidal
- You have accessRestricted accessEvaluation of Nonvolatile Flavor Compounds in Vidal Icewine from ChinaKe Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan XuAm J Enol Vitic. 2013 64: 110-117 ; DOI: 10.5344/ajev.2012.12037Ke Tang1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR ChinaJi-Ming Li3Center of Science and Technology, Changyu Group Company Ltd., Yantai 264001, China.Bei Wang1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR ChinaLei Ma1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR ChinaYan Xu1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China