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Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China

Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu
Am J Enol Vitic. March 2013 64: 110-117; published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037
Ke Tang
Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
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Ji-Ming Li
Center of Science and Technology, Changyu Group Company Ltd., Yantai 264001, China.
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Bei Wang
Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
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Lei Ma
Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
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Yan Xu
Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
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  • For correspondence: yxu@jiangnan.edu.cn
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Article Information

vol. 64 no. 1

DOI 
https://doi.org/10.5344/ajev.2012.12037

Published By 
American Journal of Enology and Viticulture
History 
  • Received February 1, 2012
  • Revision received July 1, 2012
  • Revision received August 1, 2012
  • Accepted September 1, 2012
  • Published online March 1, 2013.

Article Versions

  • Previous version (October 22, 2012 - 11:12).
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©2013 by the American Society for Enology and Viticulture

Author Information

  1. Ke Tang1,2,
  2. Ji-Ming Li3,
  3. Bei Wang1,2,
  4. Lei Ma1,2 and
  5. Yan Xu1,2,*
  1. 1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
  2. 2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
  3. 3Center of Science and Technology, Changyu Group Company Ltd., Yantai 264001, China.
  1. ↵* Corresponding author (email: yxu{at}jiangnan.edu.cn)
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Vol 64 Issue 1

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Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China
Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu
Am J Enol Vitic.  March 2013  64: 110-117;  published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037

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Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China
Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu
Am J Enol Vitic.  March 2013  64: 110-117;  published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037
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