干红葡萄酒中‘烟熏味’的物质基础及其形成与影响机制
关注'%3e%3cg%3e%3cpath%20d='M18,16L13,16L10,19L7,16L2,16L2,3L18,3L18,16ZM12.3787,14.5L10,16.878700000000002L7.62132,14.5L3.5,14.5L3.5,4.5L16.5,4.5L16.5,14.5L12.3787,14.5Z'%20fill-rule='evenodd'%20fill='%23FFFFFF'%20fill-opacity='1'/%3e%3c/g%3e%3cg%3e%3cg%3e%3cellipse%20cx='6'%20cy='9.5'%20rx='1'%20ry='1'%20fill='%23FFFFFF'%20fill-opacity='1'/%3e%3c/g%3e%3cg%3e%3cellipse%20cx='10'%20cy='9.5'%20rx='1'%20ry='1'%20fill='%23FFFFFF'%20fill-opacity='1'/%3e%3c/g%3e%3cg%3e%3cellipse%20cx='14'%20cy='9.5'%20rx='1'%20ry='1'%20fill='%23FFFFFF'%20fill-opacity='1'/%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/svg%3e)
联系合作 成果单位： 中国农业大学
合作方式： 技术许可技术转让
所处阶段： 概念
关键词： 干红葡萄酒烟熏味研究京津冀产区挥发性酚鉴定拟靶向代谢组学化学合成模拟发酵酶解作用风险评估模型
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