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Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine

Shao-Yang Wang1, Yi-Qing Li2, Teng Li3

  • 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China. wangshaoyang@bjfu.edu.cn.

Molecules (Basel, Switzerland)
|December 31, 2016
PubMed

Keywords:
aroma attributesbog bilberry syrup winedibasic ammonium phosphateodor activity valuevolatile compounds

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