Feng, Hui <br/><br/>
Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.  [electronic resource] 

 -  Food chemistry  Jan 2017 
 - 736-744 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.07.110  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Agriculture--methods<br/>Alcohols--analysis<br/>Anthocyanins--analysis<br/>Cyclohexane Monoterpenes<br/>Cyclohexenes--analysis<br/>Food Analysis--methods<br/>Fruit--chemistry<br/>Gas Chromatography-Mass Spectrometry<br/>Hydrogen-Ion Concentration<br/>Monoterpenes--analysis<br/>Norisoprenoids--analysis<br/>Oregon<br/>Phenols--analysis<br/>Plant Leaves--chemistry<br/>Solid Phase Microextraction<br/>Temperature<br/>Terpenes--analysis<br/>Vitis--chemistry<br/>Wine--analysis