Effect of thermal treatment on physicochemical composition and sensory qualities, including ‘foxy’ methyl anthranilate of interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) fortified wine made in Taiwan
Article first published online: 29 SEP 2009
Copyright © 2009 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 89, Issue 15, pages 2551–2557, December 2009
How to Cite
Chen, C.-H., Chang, M.-H., Shih, M.-K., Jiang, C.-M. and Wu, M.-C. (2009), Effect of thermal treatment on physicochemical composition and sensory qualities, including ‘foxy’ methyl anthranilate of interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) fortified wine made in Taiwan. J. Sci. Food Agric., 89: 2551–2557. doi: 10.1002/jsfa.3747
- Issue published online: 3 NOV 2009
- Article first published online: 29 SEP 2009
- Manuscript Accepted: 21 JUL 2009
- Manuscript Received: 9 APR 2009
- Manuscript Revised: 9 APR 2009
- Central Region Branch of Agriculture
- Food Agency of the Council of Agriculture of Taiwan. Grant Number: 97AS-3.1.4-FD-Z1
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