Book
P. M. Davis and Qian, M. C.,
Progress on Volatile Sulfur Compound Analysis in Wine, vol. 1068. Washington, DC: American Chemical Society, 2011, pp. 93 - 115.
P. M. Davis and Qian, M. C.,
Progress on Volatile Sulfur Compound Analysis in Wine, vol. 1068. Washington, DC: American Chemical Society, 2011, pp. 93 - 115.
Journal Article
S. Chen, Xu, Y., and Qian, M. C.,
“Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis”,
Flavour and Fragrance Journal, vol. 33, no. 3, pp. 263 - 271, 2018.
F. Yuan, R. Schreiner, P., Osborne, J. P., and Qian, M. C.,
“Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition”,
American Journal of Enology and Viticulture, vol. 69, no. 4, pp. 371 - 385, 2018.
J. Song, Shellie, K. C., Wang, H., and Qian, M. C.,
“Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)”,
Food Chemistry, vol. 134, no. 2, pp. 841 - 850, 2012.
F. Yuan, R. Schreiner, P., and Qian, M. C.,
“Soil Nitrogen, Phosphorus, and Potassium Alter β-Damascenone and Other Volatiles in Pinot noir Berries”,
American Journal of Enology and Viticulture, vol. 69, no. 2, pp. 157 - 166, 2018.