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Found 4 results
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Taste
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Michael C Qian
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Journal Article
P. A. Vazquez-Landaverde
and
Qian, M. C.
,
“
Antioxidant impacts on volatile formation in high-pressure-processed milk.
”
,
J Agric Food Chem
, vol. 55, no. 22, pp. 9183-8, 2007.
F. Yuan
and
Qian, M. C.
,
“
Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.
”
,
Food Chem
, vol. 192, pp. 633-41, 2016.
R. Zhang
,
Wu, Q.
,
Xu, Y.
, and
Qian, M. C.
,
“
Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits.
”
,
J Food Sci
, vol. 79, no. 10, pp. C1907-15, 2014.
C. Ou
,
Du, X.
,
Shellie, K.
,
Ross, C.
, and
Qian, M. C.
,
“
Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.
”
,
J Agric Food Chem
, vol. 58, no. 24, pp. 12890-8, 2010.