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Updated: May 20, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes

Yunwei Niu1, Xiaoming Zhang, Zuobing Xiao

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214112, Jiangsu, PR China.

Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
|July 17, 2012
PubMed

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