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Queensland Alliance for
Agriculture and Food Innovation
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Contact
Mr Shaoyang Wang
shaoyang.wang@uq.edu.au
Publications
Journal Articles
(7)
Journal Articles
Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation
Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period
Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars
Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars
The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine
Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China
Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits