| school year | 98 |
| Journal level | SCI, |
| Title (title) | Effect of Thermal Treatment on Physicochemical Composition and Sensory Qualities, including ‘foxy’ Methyl Anthranilate of Interspecific Variety Golden Muscat (Vitis vinifera × Vitis labruscana) Fortified Wine Made in Taiwan. |
| Journal Name | Journal of the Science of Food and Agriculture. |
| Published year | 2009 |
| Publication month | 7 |
| Publication style | Paper |
| Number of volumes | 89 |
| Number of periods | |
| Author Chinese name | 陳千浩 |
| Author English name | |
| Author type | First Author |
Department of Food & Beverage Management,National Kaohsiung University of Hospitality and Tourism© All RIGHTS RESERVED
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Tel：07-8060505 Ext.20301 Fax：07-8062371
Address：No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City 812301, Taiwan (R.O.C.)
Best viewed with IE 6.0 or higher with 1024 x 768 resolution