Skip to main content
OREGON STATE UNIVERSITY
Open search box
»
College of Agricultural Sciences
Toggle menu
Go to search page
Search Field
Exit Search
Calendar
Library
Maps
Online Services
Make a Gift
Biblio
Found 3 results
[
Author
]
Title
Type
Year
Filters:
Author
is
Fang, Yu
[Clear All Filters]
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
F
Y. Fang
and
Qian, M. C.
,
“
Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.
”
,
J Agric Food Chem
, vol. 54, no. 22, pp. 8567-73, 2006.
Y. Fang
and
Qian, M. C.
,
“
Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
”
,
J Chromatogr A
, vol. 1080, no. 2, pp. 177-85, 2005.
Y. Fang
and
Qian, M. C.
,
“
Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)
”
,
Flavour and Fragrance Journal
, vol. 20, no. 1, pp. 22 - 29, 2005.