1.Comparison of proanthocyanidins with different polymerisation degrees among berry skins of 'Shiraz', 'Cabernet Sauvignon', and 'Marselan'

作　　者：Li, Q. ;Liu, Y.-X. ;Pan, Q.-H. 等

出　　处：South African Journal of Enology and Viticulture. 2014 ;35(1):51-58.

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：109822618

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2.Characteristic aroma compounds in two new Vitis vinifera cultivars (table grapes) and impact of vintage and greenhouse cultivation

作　　者：Duan, L.-L. ;Pan, Q.-H. ;Tang, X.-J. 等

出　　处：South African Journal of Enology and Viticulture. 2014 ;35(2):264-277.

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：109822623

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3.Effects of adding unsaturated fatty acids on fatty acid composition of saccharomyces cerevisiae and major volatile compounds in wine

作　　者：Duan, L.L. ;Shi, Y. ;Jiang, R. 等

出　　处：South African Journal of Enology and Viticulture. 2015 ;36(2):285-295.

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：115296514

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4.Effect of training systems on accumulation of flavan-3-ols in Cabernet Sauvignon grape seeds at the north foot of Mt. Tianshan

作　　者：Liu, Y. ;Yan, J. ;Li, Q. 等

出　　处：South African Journal of Enology and Viticulture. 2018 ;39(1):35-46.doi:10.21548/39-1-1579

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：216638177

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	Shi, Y.	4篇
	Duan, C.-Q.	2篇
	Jiang, R.	2篇
	Li, Q.	2篇
	Pan, Q.-H.	2篇

	Yang, Q.	2篇
	Duan, C.Q.	1篇
	Duan, L.-L.	1篇
	Duan, L.L.	1篇
	Liu, P.T.	1篇
	Liu, Y.	1篇
	Liu, Y.-X.	1篇
	Tang, X.-J.	1篇
	Wang, J.	1篇
	Wang, Y.Q.	1篇
	Yan, G.L.	1篇
	Yan, J.	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Shi, Y.")))) )) ) )"

	2018	1篇
	2015	1篇
	2014	2篇